Accompanied story, “And Now.. Leftovers,” published 11-23-2011
1 turkey carcass, from a 15-20 pound turkey
5 quarts water
1 cup celery, chopped
1/2 cup celery leaves, chopped
1 cup onion, chopped
7 chicken bouillon cubes
1 tablespoon salt
1/4 teaspoon black pepper, ground
1 bay leaf
1/2 cup fresh parsley, chopped
1 cup fresh peas or 1 cup frozen peas
1 cup carrot, sliced
1 cup cut green beans, fresh or frozen
4 cups fine egg noodles (8 ounces)
1/4 cup butter or margarine
1/4 cup flour
In an eight-quart kettle or Dutch oven, place turkey bones, water, celery, onion, bouillon, salt, pepper and bay leaf. Heat to boiling. Reduce heat, cover and simmer for 1 hour. Remove the bones to a platter and let cool.
Add the parsley, peas, carrot and green beans. Heat to boiling. Reduce heat and simmer for 10 minutes.
Meanwhile, scrape meat from carcass and return meat to soup pot. Add more liquid if required. Heat to boiling. Add noodles and cook uncovered for 10 minutes.
Melt butter in a small frying pan. Stir in flour. Cook over low heat, stirring constantly, until the flour browns. Stir flour mixture into boiling soup. When the soup returns to a boil. Reduce heat and simmer for 5 minutes.
Serve hot in large bowls.
Serve with fresh French bread and butter. You can use yellow beans instead of peas or green beans.
To substitute dried herbs for fresh, use 1/3 teaspoon powdered or 1/2 teaspoon crushed for every tablespoon of fresh chopped herbs. Add dried herbs at the end or near end of cooking time for a more pronounced flavor. If you are enlarging recipes, spice to taste rather than to measure. When preparing cooked foods for freezing, it is advisable to use fewer herbs or spices, then add more seasoning to taste when you reheat them.
Makes 10 servings.
-- www.food.com
