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1 left-over turkey frame, from a 14-20 lb turkey; 8 quarts water or enough water to cover turkey frame; 2 cups chopped left-over turkey, combination of white and dark meat; 1 medium onion, chopped; 4 large carrots, peeled and sliced; 4 stalks celery with leafy tops, chopped; 1 cup fresh green beans, cut in half; 2 teaspoons salt; 1/2 teaspoon.


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1 tablespoon instant chicken bouillon granules. 3 cloves garlic, minced. Chopped cooked turkey. 1 14 1/2 ounce can diced tomatoes, undrained. 1 1/2 teaspoons dried oregano, basil, marjoram, or thyme, crushed. 1/4 teaspoon black pepper. 3 cups (any combination) sliced celery, carrot, parsnip, or mushrooms; chopped onion or rutabaga; or broccoli.


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Turkey Frame Soup. Servings 10. Ready in: 3 Hrs 15 Min Category: Poultry/Chicken, Soups & Stews. The perfect after-Thanksgiving recipe for anyone who cannot abide wasting perfectly good food. This soup freezes well, too. Ingredients: 1 turkey carcass. 3 ribs celery, quartered. 1 carrot, quartered.


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How To Make turkey frame soup. In a soup pot, combine turkey frame, herbs and stock. Bring to a boil over high heat, reduce heat to low, then simmer 1 and 1/2 hours. Strain broth, removing all herb sprigs, bones and cartilage, skin etc. Return clean broth to pot. Add any meat left from the carcass.


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Remove turkey frame, when cool, cut meat from frame. Strain broth. Discard bones. Return broth to pot. Stir in turkey meat, tomatoes into broth. Add oregano, thyme, bouillon granules, and pepper. Stir in fresh vegetables. Simmer for 30 minutes. Add 3 cups noodles and cook for 20 mins. Season with salt and pepper to taste.


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Remove turkey frame carefully from pot and set on large dish or cutting board. Use a slotted spoon to go through broth looking for bones that fell off. If you like you can strain broth through a sieve and return broth to the pot. Let frame cool to a temperature you can handle. Meat will be easy to remove from frame.


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Add in the salt, peppercorns, bay leaves,,fresh parsley, and then cover the turkey with water, just to the top of it. Simmer for 3-4 hours until the turkey bones are starting to break down, the meat is falling off the bone and the broth is looking cloudy. Remove the carcass from the soup pot carefully and set aside.


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1 turkey frame (leftover from Thanksgiving) 6 stalks celery, chopped (celery leaves too if you want) 2 large onions, chopped 1/2 bag frozen mixed vegetables (optional; I prefer the way my mom made it without) 4 bouillon cubes (any flavor) 1 tbsp. parsley flakes 1 tsp. salt (remember bouillon cubes are salty) 1 tsp. onion powder 1/2 tsp. garlic.


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Bring to boiling; reduce heat. Cover and simmer 45 minutes. Add uncooked noodles or rice; simmer 8 to 10 minutes if using noodles, 25 minutes if using rice. Season to taste with additional salt and pepper if needed. This soup freezes beautifully. Recipe doubles easily for a large turkey frame.


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Instructions. Throw your turkey carcass in a large stock pot. Add water, chicken broth, onion, celery, and garlic. Bring to a boil, then reduce heat to a simmer, for 1 1/2 hours, covered. Remove bones from broth, and cut meat into bite-sized pieces on a cutting board.


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Stir in vegetables. Bring to boiling; reduce heat. Cover and simmer 45 minutes. Add uncooked noodles or rice; simmer 8 to 10 minutes if using noodles, 25 minutes if using rice. Season to taste with additional salt and pepper if needed. This soup freezes beautifully. Recipe doubles easily for a large turkey frame.


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Directions. Break the turkey frame or cut in half with kitchen shears. Place in a large Dutch oven or kettle. Add the water, onion, and garlic salt. Bring the mixture to boiling; reduce heat. Cover and simmer for 1-1/2 hours. Remove the turkey frame.


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1 carcass (frame of turkey), wings, bones, skin and everything from your leftover cooked turkey 3 stalks celery complete with leaves 1 medium yellow onion 2 bay leaves 1/2 teaspoon basil 1/2 teaspoon marjoram 5 black peppercorns Remove all the good meat from the carcass, wrap well and set aside in the refrigerator. Then, break [โ€ฆ]


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Heat to boiling over high heat; reduce heat to low. Cover; and simmer 1 hour 30 minutes. Remove the turkey frame and any other bones and place them on a platter to cool. Once cool enough to handle, remove all the meat and coarsely chop. Be careful to look for small bones and remove turkey skin if you come across any.