Turkey Bone Soup With Spaetzle Recipes

TURKEY-SPAETZLE SOUP

Steps:

• In 4-quart saucepan, heat oil over medium-high heat. Add onion, carrot, celery and garlic; cook about 2 minutes, stirring frequently, until crisp-tender.
• Gradually stir in flour, thyme and pepper; cook about 1 minute, stirring constantly. Stir in turkey and broth; heat to boiling.
• Stir in frozen spaetzle. Cook 2 to 3 minutes, stirring occasionally, until spaetzle are tender. Sprinkle with parsley.

CREAMY AFTER-THANKSGIVING TURKEY SOUP

Steps:

• Place turkey carcass in a large pot or Dutch oven and cover with water. Bring to a boil. Reduce heat to medium, cover, and simmer for 1 hour. Remove carcass and allow to cool. Separate turkey meat from the bones. Cut meat into bite-size pieces; discard bones. Reserve about 12 cups turkey broth in a large bowl. Save remaining broth for another use.
• Melt butter in another large pot or Dutch oven over medium heat; cook and stir onion, carrots, and celery in melted butter until tender, about 5 minutes. Stir flour into vegetable mixture; cook and stir until smooth, about 5 minutes. Gradually stir in about 1/3 the reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
• Stir remaining turkey broth, turkey meat, half-and-half, fettuccine, stuffing, salt, chicken bouillon, pepper, and poultry seasoning into half-and-half mixture. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes more.

TURKEY BONE SOUP

Steps:

• Place the turkey carcass in a large stockpot with a lid. Pour the chicken broth over the turkey to mostly cover. Drop in the onion, celery, and garlic. Bring to a boil over medium heat, cover, and simmer for 2 hours, turning the carcass occasionally.
• Remove the carcass from the stock and set aside to cool. Remove the onion, celery and garlic from the stock and drop them into a blender along with about 1/2 cup of the stock, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the vegetable mixture moving before leaving it on to puree. Pour the pureed onion, celery, and garlic back into the stock.
• Remove as much cooked turkey meat from the carcass as possible and add the meat to the stock. Stir in the chopped turkey breast, frozen mixed vegetables, rice, canned kidney beans, salt, pepper, oregano, basil and paprika. Bring the soup to a boil, cover, and simmer until the rice is tender, 20 to 30 minutes.

TURKEY BONE SOUP WITH SPAETZLE

Steps:

• * Remove any sizeable pieces of meat from turkey carcass and cube refrigerate. Place bones and remainder of ingredients in a large Dutch oven or kettle bring to boil. Reduce heat and simmer, covered, for 1 1/2 to 2 hours cool. Remove any meat from bones cube and add to refrigerated meat. Discard bones strain stock. Cool and remove any surface fat accumulation. Return stock to kettle and bring to boil add the following vegetables. Vegetables: * Add vegetables and seasonings to simmering stock and bring to boil cover and simmer 30 to 40 minutes or until vegetables are tender. Prepare the following spaetzle and add to stock 6 to 8 minutes before vegetables are done. * Any mixture or vegetables can be used, keeping in mind flavor and color. Spaetzle:*Combine beaten egg with water add to combined flour, salt, baking powder, and nutmeg. Spaetzle should be light and delicate. If heavy, add a bit more water to dough. Oil the bottom of a colander with vegetable oil push dough through colander into simmering stock.Bring to boil simmer 2 to 3 minutes. Stir in cubed turkey meat. Continue cooking until spaetzle is done (5 to 7 minutes) and meat is heated through. Serve with a sprinkling of minced fresh parsley.Note: If freezing a portion of the soup, remove amount to be frozen before adding spaetzle.