Recipe adapted for kosher, pastured cooking from Food52. Serves 8-10
Ingredients:
Broth:
- 2 onions, roughly chopped
- 2 carrots, peeled and cut into half-moons
- 4 stalks of celery, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 Grow and Behold leftover roasted turkey carcass, with any leftover meat attached
Turkey Noodle Soup:
- 3-4 cups of leftover shredded Grow and Behold turkey
- 1lb carrots, peeled and cut into half-moons
- 4 garlic cloves, minced
- 6 stalks celery, chopped
- 1 onion, chopped
- 1 package of dried pasta
- Salt and pepper, to taste
Directions:
- Place the first 5 ingredients in a very large, heavy stock pot, and sauté with 2 TB oil, on medium high until the vegetables are soft. Add the bay leaves, whole peppercorns, and turkey carcass, along with enough water to just cover entire carcass.
- Bring stock pot to boil, then turn heat to low, and simmer for around 2-3 hours. Then, set aside the carcass and skim any impurities and oil off of the top. Strain the broth into a separate large pot.
- Season strained broth with salt and pepper to taste. Add carrots, celery, onions, and garlic. Bring to boil. Cook until the vegetables are very tender.
- Meanwhile, in a separate pot, cook and drain the noodles, then add to the broth. Add the shredded meat to the pot, including any additional meat from the turkey carcass.
