Peg Maggs's Turkey Frame Soup
Submitted by Michelle Maggs
This was my mother-in-law’s traditional day after Thanksgiving dinner. To make it you will need the leftover turkey frame along with additional turkey meat.
Ingredients
1 meaty turkey frame
12-16 cups of water
1 large onion, quartered
1/2 tsp of garlic salt
Chopped cooked turkey
One 16 oz. can of tomatoes, cut up
1 tbsp. of instant chicken bouillon granules
1 1/2 tsp. of dried oregano, basil, marjoram, or thyme, crushed
1/4 tsp. of pepper
3 cups of sliced celery, carrots, parsnips, or mushrooms, chopped onions or rutabagas, or broccoli or cauliflower flowerets
1 1/2 cups of medium noodles
Directions
Break turkey frame or cut in half with kitchen shears and place in a large Dutch oven or kettle
Add water (enough to cover), onion, and garlic salt
Bring to a boil, reduce heat and cover. Let simmer for 1.5 hours
Remove turkey frame, and when cool enough to handle, cut meat off the bones; coarsely chop
Add additional turkey to equal 2 cups and set meat aside, discard bones
Strain broth through a sieve lined with 2 layers of cheesecloth, discard solids
Return broth to Dutch oven and skim fat from top of broth
Stir in undrained tomatoes, bouillon granules, herbs, and pepper
Stir in vegetables and return to boil, reduce heat, and cover
Simmer for 15 minutes, then stir in noodles
Simmer for 8-10 minutes more or until noodles are done and vegetables are crisp and tender
Stir in turkey and heat through