On the Menu Today~
Turkey Frame Soup
when most of the left-overs have been eaten,
the Black Friday shopping is over…
why not make a big batch of Turkey Frame Soup…
1 left-over turkey frame
(from a 14-20 lb. turkey)
water or enough water to cover turkey frame
chopped left-over turkey, combination of white and dark meat
carrots, peeled and sliced
celery, with leafy tops, chopped
fresh green beans, cut in half
dried Italian seasoning
2 to 3
chicken bouillon cubes, optional
2 cups wide
egg noodles or noodles of your choice
- Place turkey frame in a soup kettle or dutch oven, cover with 8 quarts of water. Bring to a boil. Reduce heat, cover and simmer 1 to 2 hours, add more water if needed.
- Remove the turkey frame, cool.
- Remove turkey from bones and cut into bite size pieces, discard bones. Strain broth through double thickness of cheesecloth, return broth to soup pot after straining.
- Add to broth: turkey meat, onions, carrots, celery, green pepper, green beans, salt, pepper, seasonings, and bouillon cubes. Bring to a boiling, reduce heat and cover. Simmer 45 minutes. Add noodles and lentils. Cook until noodles and lentils are tender