Recipes & Newsletter

Heffron Farms Market
Two Day Turkey Soup

Things you will need:

FIRST DAY:
1 Turkey carcass
2 whole cloves
1 onion, halved
1 carrot, sliced
1 sprig parsley
1 bay leaf
1 T. salt
8 whole peppercorns

SECOND DAY:
¼ cup butter
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
Reserved turkey meat
Medium egg noodles
2 T. chopped parsley
Salt & pepper
Chicken bouillon cubes

Directions for the first day:
Pick over the turkey carcass and remove any meat; set aside. Place carcass in large stockpot and cover with water. Stick cloves into onion halves and add to stockpot with carrot, celery, parsley, bay leaf, salt and peppercorns. Bring mixture to boil; remove foam from top. Reduce heat and simmer two to three hours. Strain broth and refrigerate.

Again, pick over carcass and reserve any meat; set aside. Discard leftovers.

Directions for the second day:
Remove solidified fat from top of broth; discard. Melt butter in stockpot and cook onion five minutes or until soft. Add celery and continue cooking until celery is soft. Add carrots and continue cooking until carrots are soft. Add broth and bring mixture to boil. Add reserved turkey meat and one cup of egg noodles for every four cups of broth. (This varies depending on the size of the turkey carcass used.) Cook until noodles are tender. Stir in parsley; salt & pepper to taste. If desired, flavor of broth can be accented with bouillon cubes if it tastes too weak.

Enjoy!