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8 cups home made turkey stock
Bring the stock to boil in a medium-sized pot. Add the onions and celery and return to a boil.
Cook the bowtie pasta according to the directions on the package while bringing stock to a boil.
Lower the heat and simmer the stock for 15 minutes. Add the spinach and sage and bring to a quick boil. Reduce the stock to a simmer and cook for 5 minutes.
Add the cooked turkey and the drained cooked pasta. Season with salt and pepper and serve.
Poster's Notes:
What to do with the turkey carcass after Thanksgiving. My family always made Feather Soup (when there is nothing left but the feathers). We'd break up the carcass, throw it in the pressure cooker with some root vegetables (carrots, leeks, onions, celery) and cook at 15 lbs pressure for 20 minutes.
Strain, throw away the bones and vegetables (or puree them to add to the stock). Nowadays, you can do the same thing in a crockpot, microwave, or the old fashioned way on top of the stove on the back burner in a stock pot.
Then use the stock for one of three recipes (this is the second of them).
Posted by Judith Sobel
Nutritional Info Per Serving: N/A
10 ounces small white boiling onions, blanched for 1 minute, run under cold water and peeled
3 celery stalks, coarsely chopped on a diagonal
1 cup bowtie pasta
2 cups fresh, firmly packed spinach leaves cut into narrow strips
1 tbsp. dried sage, crumpled
4 cups cooked turkey meat, cut into bite-sized pieces
Salt and pepper, to taste
You can always add some chicken broth if you don't have enough turkey stock.