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Ingredients
- 1 whole turkey carcass,
- 1 large onion, include peels, cut in half
- 5 large carrots, trimmed and chopped, trims reserved
- 1 bunch celery, trimmed and chopped, trims reserved
- Leftover gravy
- Leftover stuffing
- 10 peppercorns
- 1 bay leaf
- water
- 1 8 oz. package wide egg noodles
Directions
- Place turkey carcass in a very large stock pot. Add bay leaf, peppercorns, carrot trims, celery trims and the halved onion. Add leftover gravy and stuffing. Cover with water and simmer 2 hours. Add water as necessary. Remove from heat and let the pot cool to room temperature. Separate liquid from bones and strain liquid back into the pot. Pick all the meat (and there will be quite a bit) from the bones and return to the liquid in the pot. Strain the liquid again to be sure to remove bay leaf, peppercorns and small bones. Add chopped celery and carrot and simmer until tender. Add noodles and simmer until tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 8 servings | |
| Calories 171 | |
| Calories from Fat 29 | 17% |
| Total Fat 3.32g | 4% |
| Saturated Fat 0.8g | 3% |
| Trans Fat 0.02g | |
| Cholesterol 35mg | 12% |
| Sodium 163mg | 7% |
| Potassium 276mg | 8% |
| Total Carbs 29.78g | 8% |
| Dietary Fiber 2.9g | 10% |
| Sugars 3.74g | 2% |
| Protein 5.9g | 9% |
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