Turkey Noodle Soup

Recipe by Carol Ann Gordon Oertle (Braxton’s Grandma)

This is always made the day after Thanksgiving and is a great way to use the carcass and turkey pieces that get a bit dried out. Soup: Noodles:

Ingredients

1 turkey carcass
1 egg Approximately 2-3 cups cooked turkey
2 T. water Your favorite seasoned salt Several shakes salt
Chicken bouillon
Flour Dry parsley flakes
Pepper
After Thanksgiving dinner is over (or the next day if you are too tired and are able to

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put the carcass in a cold place), take the turkey carcass and boil with a good amount of water for a couple of hours. Take out all bones; remove any excess meat and return meat to the stock pan. Discard bones and place stock in fridge until you are ready to continue with the soup. When ready to cook soup, reheat broth and add water to desired amount of soup. Season well with above seasonings. Add extra turkey if you need to. Keep broth on a low simmer and make noodles (recipe below.) Drop noodles in one by one (don’t burn yourself; they splash) and simmer for about 5 minutes until noodles are floating and plumped on the top of the broth. Test seasonings of soup and serve with some nice cornbread and fruit or a salad Noodle Directions: In a small bowl, break egg and beat with a fork. Add water and salt. Stir in flour until a medium stiff dough forms (just stiff enough to roll out). On a lightly floured surface roll noodle dough into a VERY thin rectangle. Cut dough into strips about 1⁄2” by 1 1⁄2”. Use a very sharp knife as dough tends to wad up if it is dull. Continue as about. Note- the noodle recipe may need to be doubled (or at least 1.5 times) if you love noodles or if you are doing it for a big crowd. Just remember you are doing the noodles by hand and it will take a while. But they are super yummy and chewy.