I love to cook and this is one of my favorite recipes. I do not always have a turkey at Thanksgiving or Christmas.
This year with the China Virus I did cook a turkey. I had an early Christmas Dinner so my son and his wife and girls could join her family for their dinner. We try to work out plans that make both sides of the family have time with each family during the Holidays.
The recipe comes from Better Homes and Gardens (complete step-by-step cook book) published in 1978. I love this cook book. Every recipe I have tried for my family and friends, say I want the recipe, so I know that I must be picking the best.
TURKEY FRAME SOUP
1 – MEATY TURKEY FRAME
5 – QUARTS OF WATER
1 – ONION, QUARTERED
4 – TEASPOONS SALT
3 – LARGE TOMATOES QUARTERED
1 – TEASPOON DRIEND THYME, CRUSHED
½ – TEASPOON DRIED OREGANO, CRUSHED
8 – CUPS FRESH VEGETABLES (ANY COMBINATION OF UNCOOKED SLICED CELERY, SLICED CARROTS, CHOPPED ONION, CHOPPED TURNIPS, OR RUTABAGA, SLICED MUSHROOMS, CHOPPED BROCCOLIN, AND CAULIFLOWERETS.
3 – CUPS UNCOOKED NOODLES. (INSTEAD OF NOODLES, I INCREASEED MY VEGETABLES)
I COOKED THE TURKEY FRAME IN 5 QUARTS OF WATER, BRING TO A BROIL, LOWER THE HEAT AND COOK FOR 1-1/2 HOURS, I REMOVED THE TURKEY FROM THE BROTH, TOOK THE MEAT OFF THE BONES. I STRAINED THE STOCK TO REMOVE ONIONS. I LET THE STOCK COOL AND REFRIGERATED OVER NIGHT TO REMOVE THE FAT THAT MIGHT RISE TO THE TOP. I WANTED CLEAR TURKEY BROTH FOR MY SOUP. I FIND CUTTING BACK ON THE NOODLES AND INCREASING YOUR VEGETABLES YOU WILL DECREASE THE CALORIES AND WITH MORE HEALTHY VEGETABLES.
PLEASE TRY THIS RECIPE, IT IS DELIGHTFUL AND THE BLEND OF THE SPICES AND VEGETABLES YOU WILL NEVER FORGET.