| 4.4 lbs | 2 kg | turkey bones, raw & rinsed in cold water |
| 4 | garlic cloves, skin-on and coarsely chopped |
| 2 medium | onions, peeled & coarsely chopped |
| 2 medium | carrots, peeled & coarsely chopped |
| 3 | celery stalks, coarsely chopped |
| 1 | bay leaf |
| 6 sprigs | fresh Italian parsley |
| 2 sprigs | fresh thyme |
| 6 | black peppercorns |
| 2 gallons | 8 ltrs | cold water |
| 1 lb | 450 g | Granny’s Leftover Turkey or Granny’s Boneless, Skinless Turkey Breast, roasted |
| 1 tbsp | 15 ml | olive oil |
| 8 cups | 2 ltrs | homemade turkey stock |
| 1/2 cup | 125 ml | white onion, diced |
| 1/2 cup | 125 ml | leeks, chopped (white part only) |
| 1 cup | 250 ml | carrots, diced |
| 1/2 cup | 125 ml | celery, diced |
| 1/2 cup | 125 ml | broad egg noodles |
| 2 tbsp | 30 ml | fresh dill, chopped |
| 2 tsp | 10 ml | fresh parsley, chopped |
| to taste | salt and ground pepper |
Copyright © document.write(new Date().getFullYear()) Exceldor Cooperative, All Rights Reserved.
