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Name: Turkey Revenge Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: Carving*; Salt and pepper to taste; 1 cn (12 oz) no salt corn,; 12 oz Wide egg noodles; Beans, drained; Any left over vegetables; Onions, celery, potatoes,; Carrots; Cloves; Drained; Several bruised garlic; 1 lg White onion, chopped; 1 cn (12 oz) no salt green; Any peels, root ends and; 1 Turkey carcass, wings & all; Any left over gravy; 2 lg Carrots, sliced; 2 Stalks celery (& tops),; The scraps left after; Chopped; 2 qt Boiling water; Leafy tops left over from -

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INGREDIENTS

Carving*
Salt and pepper to taste
1 cn (12 oz) no salt corn,
12 oz Wide egg noodles
Beans, drained
Any left over vegetables
Onions, celery, potatoes,
Carrots
Cloves
Drained
Several bruised garlic
1 lg White onion, chopped
1 cn (12 oz) no salt green
Any peels, root ends and
1 Turkey carcass, wings & all
Any left over gravy
2 lg Carrots, sliced
2 Stalks celery (& tops),
The scraps left after
Chopped
2 qt Boiling water
Leafy tops left over from -

Servings

INSTRUCTIONS

Cut wings off carcass and cut up the remaining bird as you would a chicken for frying. Place the carcass pieces and any left over peelings & parings into a stock pot and fill with water. Add garlic cloves. Fill the stock pot with water and bring to a boil. Reduce heat to a simmer and let it cook until the liquid is reduced by 1/3. Remove from heat to cool cover and refrigerate overnight. The next day remove the congealed fat from the top of the broth. Drain the contents through a collander into another large pot. Return the broth to the stock pot. Go through the collander and remove vegetable & garlic pieces and discard. Next, go through the turkey remnants and pull out all the meat and add to the stock pot. Add any left over vegetables, carrots, celery, corn, green beans and the onion to the pot. There should be *just* enough liquid to cover the contents. Place over heat and bring to a boil. While youre waiting, cook the egg noodles per package directions and drain. Simmer the soup just long enough to cook the carrots. Add 2 quarts of water, egg noodles and left over gravy. Adjust seasonings (salt & pepper). Stir well, let simmer long enough to heat noodles and serve. Makes a bunch!

NOTES

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Turkey Revenge Soup

Carving*
 Salt and pepper to taste
1 cn (12 oz) no salt corn,
12 oz Wide egg noodles
 Beans, drained
 Any left over vegetables
 Onions, celery, potatoes,
 Carrots
 Cloves
 Drained
 Several bruised garlic
1 lg White onion, chopped
1 cn (12 oz) no salt green
 Any peels, root ends and
1 Turkey carcass, wings & all
 Any left over gravy
2 lg Carrots, sliced
2 Stalks celery (& tops),
 The scraps left after
 Chopped
2 qt Boiling water
 Leafy tops left over from -

Cut wings off carcass and cut up the remaining bird as you would a  chicken for frying.  Place the carcass pieces and any left over peelings &  parings into a stock pot and fill with water. Add garlic cloves. Fill the  stock pot with water and bring to a boil. Reduce heat to a simmer and let  it cook until the liquid is reduced by 1/3. Remove from heat to cool cover  and refrigerate overnight.  The next day remove the congealed fat from the  top of the broth.  Drain the contents through a collander into another  large pot. Return the broth to the stock pot. Go through the collander and  remove vegetable & garlic pieces and discard. Next, go through the turkey  remnants and pull out all the meat and add to the stock pot. Add any left  over vegetables, carrots, celery, corn, green beans and the onion to the  pot.  There should be *just* enough liquid to cover the contents. Place  over heat and bring to a boil. While youre waiting, cook the egg noodles  per package directions and drain. Simmer the soup just long enough to cook  the carrots. Add 2 quarts of water, egg noodles and left over gravy. Adjust  seasonings (salt & pepper).  Stir well, let simmer long enough to heat  noodles and serve.    Makes a bunch!

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Nutrition

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Serving Size: 1 Serving (108g)
Recipe Makes: 12 Servings

Calories: 118
Calories from Fat: 17 (14%)

Amt Per Serving		% DV

	Total Fat 1.9g	3 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.6g
Cholesterol 23.5mg		7 %
Sodium 29.2mg		1 %
Potassium 105.5mg		3 %
Total Carbohydrate 22g		6 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 19.9g
Protein 4.2g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 118

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