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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 […]

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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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Bring to a boil, reduce heat to a simmer, cover, and simmer for 90 minutes or until meats falls off the bones. Remove carcass and remove any meat from it. Discard bones and reserve meat. Let broth cool. Once cooled, strain broth and discard spices. Refrigerate broth and turkey meat overnight. Scrape any fat that has solidified on the surface of.

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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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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.

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Put the carcass, vegetables, and drippings in large pot, then cover with water: Place the turkey carcass, neck (if you haven't cooked it with the turkey), leftover skin and bones into a large stock pot (at least 8 to 12 quarts depending on the size of the turkey), and cover with cold water by an inch.

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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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Funny Thanksgiving Samsung Frame TV Art, Humorous Turkey tea party, Turkey TV Wallpaper, Frame TV Pictures, Digital Wallpaper Watercolor. (94) $3.49. Digital Download. Add to cart. Thanksgiving Monogram SVG. PNG. 3 versions! Cricut cut files, layered files. Silhouette. Personalize, Customize with name.

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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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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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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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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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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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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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Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes. 2. Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones, and cut into bite-size pieces; reserve. Discard bones and bay leaf. 3.

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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.