How to make it

  • 1. Heat the cooking oil in a 12 inch skillet over medium heat.
  • 2. Salt and pepper the turkey thighs all over, and place skin side down in the heated skillet. Brown on both sides until golden brown.
  • 3. Meanwhile, bring the 2 quarts of water to a boil in an 8-quart stockpot. When the water is boiling and the turkey thighs are brown, remove them from the skillet with tongs or a "spider" and add to the boiling water. Reduce heat to medium low, and simmer for about 1 1/2 to 2 hours, or until the meat is falling-apart tender.
  • 4. Add the onion, celery, and carrot dice to the same pan in which the thighs were browned, and saute until lightly browned and crisp tender.
  • 5. When the meat is done, remove from the broth to a sheet pan and allow to cool until easily handled. While cooling, dump the sauteed veggies into the broth. When the thighs are cool, remove and discard the skin, and pull the meat from the bones and dice or shred. Place the meat and thigh bones back in the broth with the veggies, add the poultry seasoning, and continue to cook, assuring that the veggies are done. Remove the bones and discard.
  • 6. Add the noodles and stir. Cook for the time recommended on the package.
  • 7. Adjust seasoning and serve.
  • SUGGESTED SIDE: Biscuits or cornbread.
  • NOTE: You can use baby carrots if you want, but the flavor of carrots you peel and chop yourself is way preferable.
  • *Substitute 3 lbs of chicken thighs for the turkey thighs.
  • *Substitute 1 recipe rolled or drop dumplings for the noodles.

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