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Categories: Appetizers - Soup - Baked - Boiled
From: Gran
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Ingredients

Ingredient Amount Notes
Turkey   See Method for details
Celery 1 stalk Whole stalk, including ribs and leaves
Carrots 6  
Potatoes 2 large  
Onions 6 large  
Bay Leaves 2 Remove before serving
Parsley ½ Tbsp Dried
Rice 1 cup Uncooked
Turkey Gravy 2 cups More if available
Tabasco Sauce 3 good shakes  
Worcestershire Sauce 1 Tbsp  
Salt To taste  
Pepper To taste  
Broad Noodles 3 big handfuls Pennsylvania Dutch

Method

  1. Roast 20-25 lb Turkey and use meat for some other purpose.
  2. Save Carcass, Bones, Skin, and some Stuffing.
  3. Simmer with lid on for about 1½ hours.
  4. Drain, saving juices.
  5. Pick off any pieces of turkey meat from bones and remove remaining stuffing from carcass.
  6. Return meat and stuffing to pot.
  7. Discard carcass, skin and bones.
  8. Put back on stove, lid on pot, and bring to a boil.
  9. When boiling add all remaining ingredients except noodles.
  10. Simmer for 2 hours.
  11. About ½ hour before serving add 3 big handfuls of noodles.

Notes From Gran

  • Serve hot with French bread cut, buttered, and heated in oven.

Modern Notes

  • I replaced filling with stuffing, since this seems to me to be very obviously a recipe for thanksgiving leftovers and I can’t find any other possible meaning for turkey filling. – David S
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