Grieshaber Family Recipes

Turkey Noodle Soup

This is a tradition the day after Thanksgiving or anytime we have turkey throughout the year. You can freeze the turkey carcass and make the soup whenever you like. I've even made it while we've camped. Yum.

1 leftover turkey carcass
7 quarts of water (28 cups)
2/3 cup of Better than Bouillon or 8 chicken bouillon cubes
2 large onions, peeled and halved
8 whole peppercorns (or more)
4 bay leaves
2 teaspoons poultry seasoning
2 teaspoons salt
1 1/2 teaspoons pepper
2 cups chopped carrots
2 cups chopped celery
4 medium potatoes, peeled and diced
1 cup chopped onion
2 cups uncooked egg noodles

Place the first nine ingredients in a soup kettle or Dutch oven; bring to a boil. Reduce the heat; cover and simmer for one hour. Strain brother; discarding the carcass and any bones, halved onions, peppercorns, and bay leaves. Remove any turkey from the bones; set aside. Add bonedturkey, carrots, celery, potatoes, chopped onion and bring to a boil. Reduce heat; cover and simmer for twenty minutes or until the vegetables are tender. Add noodles and return to a boil for ten minutes or until noodles are tender.
Yields: 7 quarts=24-28 servings.

Spaghetti Sauce:

We started with this and tweaked it for our family.

  • 5-6 pounds Italian Sausage or  5 lbs. Ground Beef or a 5-6 lb. combo of both
  • 3 Tablespoons Olive Oil
  • 2 whole Large Yellow Onions, Diced
  • 2 whole Red Bell Pepper, Seeded And Diced
  • 6 cloves Garlic, Minced
  • 1 cup Beef Broth
  • 2 cans 28 Ounce Diced Tomatoes (Pulse in food processor for smaller pieces)
  • 1 can (14 Ounce) Diced Tomatoes
  • 1 can (small, 4-ounce) Tomato Paste
  • 2 jars Good Storebought Marinara Sauce (We use the kind sold at Costco.)
  • 2 teaspoon Ground Oregano (more if desired)
  • 2 teaspoon Ground Thyme (more if desired)
  • 4 whole Bay Leaves
  • 2 Tablespoons Sugar
  • 2 teaspoons Salt
  • 1 teaspoon Crushed Red Pepper
  • 3 Tablespoons Parsley Flakes
  • ½ cups Grated Parmesan Cheese (optional)
  • 2 pounds Spaghetti, Cooked Al Dente And Tossed With Olive Oil
  • Extra Parmesan Cheese, For Serving 
In a large pot (I used my cast iron dutch oven last time we made this and it was better than ever.) over medium-high heat, brown the meat until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.
Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute.
Pour in the broth and allow it to bubble up and reduce for about 1 1/2 minutes. Add tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper. Stir, then add cooked meat and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid
After an hour, add the parsley and the grated Parmesan. Stir to combine, then put the lid back on and allow it to simmer for another 30 minutes or so. Discard bay leaves before serving.
Serve a big bowl of oiled noodles and spaghetti sauce so everyone can serve themselves. Top each serving with grated Parmesan (or Parmesan/Romano shavings) and serve with a big piece of  sourdough bread.

No comments:

Post a Comment