Bring turkey stock to simmer in large stockpot or Dutch oven over medium-high heat.
Add onion, carrot, celery, thyme, and 1 teaspoon salt; cover and simmer until vegetables are just tender, about 10 minutes.
Add pasta and reserved shredded turkey meat from stock; simmer until pasta is al dente, 10 to 12 minutes.
Stir in parsley, adjust seasonings with salt and pepper; serve.
o 8 minutes.
Pour turkey stock into a large pot (if
Melt butter in a stockpot over low heat. Add celery, carrots, onion; cook and stir until tender, 8 to 10 minutes. Stir in turkey, stuffing, tomatoes, and parsley. Pour in turkey stock. Bring soup to a boil; reduce heat and simmer, partially covered, until flavors combine, about 1 hour.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 7 to 9 minutes. Drain.
Scoop hot noodles into deep serving bowls; ladle soup on top.
Thaw hash browns.
Pour into an ungreased casserole dish. Sprinkle with salt and pepper.
Place turkey and mushrooms over potatoes.
Mix turkey stock, soup, sour cream, instant bouillon, onion and garlic; pour over all ingredients in a casserole dish. Top with cheese and bake, uncovered, in a 350\u00b0 oven for 1 hour.
ngredients in a large stock pot, bring the stock to a boil
he stock in stockpot and fill with cold water until turkey is
In a stockpot over low heat, melt butter.
Saute onions, carrots and celery until tender, about 5 minutes.
Stir in tomatoes, turkey and parsley. Add stock and stuffing.
Bring soup to a boil; reduce heat and simmer, partially covered for 45-60 minutes
Place hot noodles in a large deep bowl; cover with soup.
lace the turkey carcass and legs into a large soup kettle with
b>soup pot, heat 2 tablespoons of the oil. Season the turkey
he base of your soup, arrange the turkey bones (break them off
Bring water and turkey carcass to a boil in
ver medium-high heat. Add turkey bones to hot oil; cook
uff as directed in stuffing recipe, and brush with melted
he potatoes and the turkey stock.
The stock should barely cover the
ven. Add the chicken or turkey stock. Bring to a boil over
In a large stock pot, bring the turkey stock to a boil.
Add
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan or deep skillet, melt the butter over low to medium heat; blend in flour. Slowly add turkey stock, pasta sauce, and water. Mix well. Stir in onion soup mix and garlic; season with salt and pepper.
Sprinkle in the Monterey Jack, Cheddar cheese and turkey. Stir until the cheese is melted and the meat is heated through. Spoon sauce over pasta and serve.
and rosemary.
Rinse the turkey inside and out under cold
In a 3 1/2-quart saucepan, combine turkey stock with potato, onion, salt and pepper; bring to a boil.
Reduce heat and simmer, covered, about 20 minutes or until potatoes are tender.
Remove from heat; add celery soup.
Mix well.
Add remaining ingredients. Reheat gently.
Makes about 5 cups.
Combine stock, onion and barley in soup kettle.
Bring to a boil over high heat.
Reduce heat to low, cover and simmer 30 minutes.
Add potatoes and carrots and simmer 20 minutes more. Stir in turkey, peas and pepper.
Simmer 5 minutes more.
Serves 8.