(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Best Ever Turkey Frame Soup

Keep that turkey frame...it makes a sumptuous, full-bodied, heartwarming soup that is so good, that next year, you will rush through the Thanksgiving dinner just so's you can make up a pot of this great, fully flavored, hearty soup. Honest - this will become the new main event.

1 leftover turkey , with meaty stuff still on it but stuffing stuff removed
3 medium carrots, diced
2 large stalks celery, diced
1 large leek, trimmed and diced 
1 medium onion, peeled and quartered
1 tablespoon fresh parsley, minced
1 teaspoon fresh dill, minced
1 teaspoon paprika
2 cloves of garlic,  peeled and cracked (whack them once)
salt and pepper (easy does it - the turkey has been seasoned)
1 or 2 tablespoons barley (optional)
1 to 2 cups cooked pasta - any shape (optional)

Use a large stock pot - about 12 quarts or so. Trim turkey of fatty parts and residual stuffing. Cut turkey into sections and place in the pot. Fill with water just to cover. Add vegetables, seasonings, herbs, (barley).

Bring to a boil, then simmer 1-2 hours.

Strain broth, return it to the pot and put back vegetables. You may also add fresh vegetables at this point. Dice or shred pieces of turkey meat. Adjust seasonings (add pasta).

8 to 10 servings

© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.