| Prep Time | 45 M |
| Passive Time | 2.5 H |
| Servings |
Servings
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Ingredients
- Remains of 1 turkey Bones and any meat not picked off
- 4 cloves Garlic minced
- 7 to 8 cups Water amount of water depends on size of turkey
- 2 Onions diced
- 1 cup Cilantro or Parsley whole sprigs
- 2 Tbsp Butter
- 2 Carrots sliced
- 2-3 Ribs Celery sliced
- 12 oz bag Egg Noodles
- Salt & Pepper To taste
Ingredients
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Instructions
- In a large stockpot heat butter over medium heat. Add diced onions and minced garlic and cook until soft. Pour in 8 cups of water. Add remains of turkey- bones, meat and neck or giblets. Top with 1 cup of parsley or cilantro greens.
- Bring water mixture to a boil and then turn to low and cook for at least 2 hours until you have a flavorful turkey stock
- When stock has cooked for at least 2 hours remove turkey bones and parsley or cilantro sprigs from water. Let cool and then remove all the meat from the turkey bones and place on a plate. Discard bones.
- Slice up 2 or 3 celery ribs and 2 or 3 carrots. Add to turkey stock. Add turkey meat back to stock. Depending on how much turkey meat you carved off the turkey initially you may want to add additional turkey meat to the stock as well.
- Cook stock with celery, carrots and meat for 30 minutes. Add salt and pepper to taste. Add egg noodles and cook until soft. Serve warm.
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