Directions: |
Directions:Turkey Broth:
Place the turkey carcass, legs, and wings, into a large stock pot. Add 10 cups of water, vegetables, peppercorns, Bay leaves, and salt to stock pot. Bring to a boil, reduce heat to simmer, and cook for 2-3 hours.
Take turkey bones out of the stock pot and remove meat from the bones. Strain broth to remove vegetables, peppercorns, and Bay leaf. Return the turkey broth to the stock pot and add meat from turkey bones and any additional turkey meat (cut in bite size pieces) that you may have. Bring to a simmer and adjust seasonings. "Better than Chicken Bouillon" can be added to enhance the soup's flavor.
Noodles:
Mix together the flour and salt in a medium size bowl. Combine beaten eggs and water and add to the flour mixture and mix until a dough is formed. Turn out on floured counter top and kneed the dough until smooth. Using enough flour on the counter top to ensure that the dough does not stick, roll the dough to the desired thickness. (I like to roll the dough as thin as possible.)
Using a pizza cutter, cut the dough into ¼ inch strips. The strips can be added to the boiling broth or left to dry for later use. Cook the noodles for 5-10 minutes, reduce to simmer until serving.
(Dough can also be dusted with more flour and rolled into a roll. Cut the noodle roll with a knife (or dental floss) to form ¼ inch noodle rolls. Unroll the rolls and add to boiling broth or let them dry for later use.)
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This recipe for Turkey Noodle Soup is from