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Ingredients
US|METRIC
4 SERVINGS
- 14 lb. turkey
- onion (– peeled and halved)
- carrot (– peeled and coarsely chopped)
- celery (– coarsely chopped)
- garlic cloves (– peeled and smashed)
- dry white wine (– if you don’t have a bottle open or on hand, use the small bottles found in the liquor section of the grocery store.)
- water
- bay leaf (– add a good amount of flavor)
- fresh parsley
- fresh thyme
- homemade turkey stock
- meat
- onion (– chopped)
- carrots (peeled and chopped into rounds)
- celery (– sliced)
- fresh thyme leaves
- salt
- pepper
- pasta noodles
- egg noodles
- fresh parsley leaves
- 1 turkey carcass (we usually use a 12-14 pound turkey)
- 1 large onion (peeled and halved)
- 1 large carrot (peeled and coarsely chopped)
- 1 celery stalk (large, coarsely chopped)
- 3 medium garlic cloves (peeled and smashed)
- 2 cups dry white wine (use leftover wine or the small bottles found in the liquor section of the grocery store.)
- 4 1/2 qt. water (or enough to cover your turkey carcass)
- 1 bay leaf
- 5 sprigs fresh parsley
- 3 sprigs fresh thyme
- 1 turkey stock (basic, from the ingredients above and reserved shredded meat)
- 1 medium onion (chopped)
- 2 medium carrots (peeled and cut into rounds)
- 1 celery stalk (large, sliced ¼ inch thick)
- 1 Tbsp. fresh thyme leaves (minced)
- salt
- pepper
- 3 cups pasta noodles (we like egg noodles)
- 2 Tbsp. leaves (fresh parsely, minced)
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