turkey carcass from carved turkey
half gallon juice (cranberry or grape or apple)
1 or 2 sprigs parsley
1 or 2 sprigs sage
1 or 2 sprigs rosemary
1 or 2 sprigs thyme
1/2 tsp. pepper
whole garlic head
2 apples, quartered
1 lemon, halved
1 large onion, quartered
salt, to taste
1 (12 oz.) pkg. Dutch egg noodles (or your favorite noodle recipe)
veggies cut to bite sized: carrots, parsnips, green onion, leeks, caramelized onion, etc.

Quarter the carcass to fit your pot. Bones are important, so is the hard to remove meat. Use kitchen shears to cut ribs if necessary. Use wings and legs if not popular in your family. Add skin and all. Reserve nice leftover meat (drumstick meat or leftover carved meat) for finishing.

Add 1/2 gallon of juice, all the aromatics, pepper, apples, onion and lemon. Cut garlic head in half through the cloves (horizontally) and add. Cook at a simmer in a covered stock pot for 2-6 hours. Apple should turn to sauce, the lemon should be just skin and all the meat should separate from the bone. Garlic should be butter soft.

Use a colander or large sieve to drain and remove solids. Reserve liquids. Press solids to get all the liquids. There will be a large layer of fat on the stock. Allow to cool, refrigerate and remove fat. Should be 1 to 1 1/2 quarts of broth.

Add reserved meat and broth to large pot.

Prepare noodles per package directions or noodle recipe. Heat broth and add reserved meat.

Add vegetables (if using) and cook at simmer covered till vegetables are tender.

Taste; add salt if necessary.

Add noodles and heat through.

Serve and enjoy!

Submitted by: Phil Krankowski