It’s the day after Christmas (or Thanksgiving) and you have an entire turkey skeleton left, with meat still on it that seems a darn shame to get rid of. So what do you do? Make soup, of course!
1 meaty turkey frame
5 quarts of water
1 onion, quartered
4 teaspoons salt
3 tomatoes, quartered
1 teaspoon dried thyme, crushed
½ teaspoon dried oregano, crushed
3 cups sliced carrots
8 cups fresh vegetables (These are up to you. I use carrots, celery, onions and green beans)
3 cups uncooked Homemade Noodles (recipe follows)
Place turkey frame in a large Dutch oven or pot with water, onions, and salt. Bring to a boil; reduce heat and simmer, covered, for 1 ½ hours. Remove turkey frame; set aside can cool until it can be handled. Remove the meat from the bones, and discard bones. Remove the onions from the broth. Add turkey meat, tomatoes, thyme, and oregano to broth. Stir in fresh vegetables, bring to a boil, reduce heat, cover, and simmer for 45 minutes. Add uncooked homemade noodles, simmer, uncovered, for 8 to 10 minutes or until noodle are tender.
2 tablespoons milk
½ tablespoon salt
1 cup all-purpose flour
In a mixing bowl, slightly beat egg with a fork to blend yolk and white. Stir in milk and salt, mixing well. Stir in about half of the flour; mix well. Stir in enough of the rest of the flour to make a very stiff dough. When dough has the right consistency it has a rough texture and can be shaped into a ball in the bowl. Turn out onto a lightly floured surface.
Using a rolling pin on a floured surface, roll out dough to about 1/16-inch thickness. This will make a rectangle approximately 18x12 inches. Let dough rest about 20 minutes. Fold dough loosely, making a roll about 3 inches wide. Cut rolled up dough crosswise into strips about ¼ inch wide. Be sure to use a sharp knife and try to cut straight down. Unroll strips of dough; cut to desired lengths. Spread out and let dry for 2 hours. Store dried noodles in an airtight container until ready to use.