In order to make use of this recipe, start off with the carcass of the turkey from the previous recipe I used to make the turkey,
1/2 the main carcass (the part with most of the herbs rubbed on it)
- All the veggie stuffing left over.
- leg bones
- wing bones
- McLib's Southern Dumplings or other noodle/dumplings
- Crock Pot
There were just too many parts of the leftover carcass that I couldn't waste. During prep, the turkey cavity was rubbed with a wonderful array of herbs: parsley, sage, rosemary, thyme, salt and some pepper. It was also stuffed with plenty of onions, celery, carrots and oranges. I just couldn't throw it away.
I took the carcass, stripped of most of the giant chunks of meat. I broke the carcass in half. One half was used in this recipe. The other half was put in the freezer. If there doesn't seem to be a lot of herbs hanging on the bones, you might want to add a bit more to the soup.
I put several cups of water in a crock pot, loaded the pot with the carcass, including the leg bones and wings. then I added all the stuffing veggies.
Near the end of the cooking I added some dumpling noodles (McLib's Southern Dumplings) with some extra water.
There are a few things to watch out. I used the wings so you can imagine the short quills that I found in the soup. There were also a few small bones. I tried to pick them all out, but I missed a few. So just be careful.
It was a great stew/soup. The family loved it.