An Inspired Thanksgiving

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Yields 6 servings.

Age-old Question: On the day after Thanksgiving comes the yearly question, “What do I do with the leftovers?” Two possibilities, from Grit’s recipe archives, may become your yearly routine after the festivities have ended. Make a tasty broth for later use, and put a pot of tasty turkey soup on the back of the stove for everyone to enjoy. Try out Turkey Frame Broth and Quick Turkey Noodle Soup on your family this year.

Turkey Frame Broth

1 turkey carcass, preferably with some meat
3 stalks celery, cut into pieces
1 carrot, cut into pieces
1 onion, quartered
2 cloves garlic, cut in half
1 bay leaf
1 1/2 teaspoons salt
10 black peppercorns
1/8 teaspoon paprika
10 cups water

Break up turkey carcass and put pieces in heavy 4-quart saucepan or stockpot. Add remaining ingredients. Bring to boil over high heat. Reduce heat to low, cover and simmer for 2 hours.

Remove carcass from pan and set aside to cool. When cool enough to handle, remove turkey meat from bones and reserve for another use, if desired. Discard carcass. Strain broth and discard vegetables and seasonings. Use broth for soups, gravies and sauces.

Yields about 8 cups.

Quick Turkey Noodle Soup

8 cups Turkey Frame Broth or canned chicken broth
4 ounces egg noodles, uncooked
10 ounces whole kernel corn, frozen
10 ounces frozen peas
2 cups turkey, cooked, chopped
Salt
Black pepper, freshly ground

In large heavy saucepan, bring broth to a boil. Add noodles, lower heat and cook according to package directions until almost tender. Add frozen corn and peas and cook for 5 minutes more, or until vegetables are tender.

Stir in turkey. Add salt and pepper to taste and simmer for 5 minutes more. Cook until turkey is heated through.

Yields 6 to 8 servings.

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