The big question after Thanksgiving is always what to make with the leftovers. Growing up, we always spent Thanksgiving in Milwaukee and the Friday after, we always had turkey sandwiches on little potato buns with crunchy lettuce and a bit of mayo. While sandwiches are fine and often appreciated, this year I wanted to do something a little different and I finally wanted to tackle something I’ve been putting off for the last year: noodles from scratch.
My noodles need some work, these were more like dumplings, but I did what I could without a rolling pin and I promise you next time they’ll look more like noodles. If you don’t feel like making your own noodles, you could always just add 2-3 cups cooked whole grain noodles right before serving.
The best thing about soup is that it easily freezes – meaning I can wait to eat it until I feel like turkey again – in March.
Turkey Noodle Soup – about 6 servings
- entire leftover turkey (I removed most of the meat – you’ll be surprised by how much falls off when making the broth)
- 2 white onions
- 4 stalks of celery, chopped
- 5 large carrots, chopped
- 4 cloves of garlic, minced
- 2 Tbsp olive oil
- salt, pepper, 1/2 tsp sage, 1/2 tsp parsley and 2 bay leaves
- 3 cups shredded turkey
- 1 cup all-purpose flour
- 1 tsp salt
- 1 egg + 1/2 egg yolk
- 2-3 Tbsp water
Prepare the Broth: Cover turkey carcass in large pan. Chop one onion into large pieces and add them to water. Bring to a boil, reduce heat and let simmer for about 3 hours. When cool, strain all the liquid out and separate meat and bones. Set aside meat and discard bones.
Prepare the Soup: Mince remaining onion. Heat olive oil in large pan and when hot, add onions, carrots, celery and garlic. Season with salt & pepper and remaining spices. Stir occasionally for about 5 minutes.
Add 12 cups of broth and the shredded turkey to the pot. Bring soup to a boil, reduce heat and let simmer for about an hour.
Prepare the noodles: Combine flour and salt in bowl. Form a well in the center. Add egg, yolk and water (start with 2 Tbsp, add more if need-be) and mix together with fork. Knead for about 5 minutes on a floured surface. Set aside. Roll into thin pieces and cut into desired shapes. Boil in salted water for about 8-10 minutes.
Add noodles to soup and taste. Add more salt and/or seasonings if necessary, remember the broth doesn’t have any!