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Think you've got your turkey pretty well stripped? Think again. After all that turkey tetrazini, turkey hash, turkey salad, etc, try turkey soup.
Turkey soup is a thrifty, nutritious way to take care of that left over bird. There's always something left! Remove the meat from the bones, as soon as possible to preserve the flavor and quality. Place the leftover bones on a cookie sheet, and roast them at 325 degrees F. for about 25 minutes. Remove from oven. Place the bones in a large pot, with about 2 - 3 gallons of water (depending on the size of the bird). Bring this to a boil, and then simmer for about 30 minutes. Strain the stock through a colander to separate from the bones. This will make absolutely, the best turkey stock for your soup!
After Christmas dinner, DO NOT throw the carcass away. Remove all meat from carcass and pack in freezer bags. Take the carcass, place in large pot of water and add 3 large sliced onions and 3 or 4 stalks celery, salt, pepper and parsley flakes. Boil for an hour and remove carcass and pick off remaining meat. In separate pot, boil pot pie noodles and place in turkey broth. Makes a great pot of turkey pot pie. I sometimes add 1 or 2 sliced potatoes to make a thicker pot pie.
This has become a tradition in our home. The day after Christmas, I serve turkey pot pie with turkey sandwiches. I then take all my leftovers; i.e. stuffing, corn, green beans, turkey, mashed potatoes and layer them in a 9x13 inch pan and cover with gravy and bake 300 degrees F for 30 minutes. Serve the other sides such as cranberries and coleslaw along with your casserole. It adds variety and spices things up to change the recipes. Enjoy!