Put Turkey Bones in large pot ( You can take off some of the skin, but other than that you can just throw the whole thing in!). Add some salt and pepper and some leftover dressing for flavoring. Fully cover Turkey in water and boil for several hours until meat is falling off bones. (We did it for over 6 hours, but I bet you can do it in 3-4 hours.)
Once the meat is falling off the bones, pull out big bones with tongs and then strain the rest of the meat keeping the broth for the soup (keep all and take out 1/4 cup-1/2 cup for dumplings). Once the meat is a little cooled sort through it getting all the bones out as much as possible. We sifted through it 3 times and still had some when we ate it, so just be a careful.
1. Put broth back in pot.
2. Make Dumplings (see recipe below) and drop them in pot in small balls (they don't have to be round, just drop in).
3. Cut up 2 cups of carrots and 2 cups of potatoes put into broth and boil.
4. While boiling put in dumplings it takes 10 minutes for them to set up.
5. Once dumplings are going, add 1 cup of chopped celery and any left over peas/corn from Thanksgiving dinner. ( I just added a can of corn. It kinda gets lost in the soup so you could add more if making it for a large group)
6. Put in a package or two of Top Ramen noddles (not the flavoring)
7. You may need to add a can of chicken broth for more liquid
8. Add Turkey meat back in and heat through
9. ENJOY!!
1 egg beaten
3 TBSP sugar
1/4 cup half and half cream
1/4 cup soup stalk
1/4 tsp baking powder
dash of salt
Mix above ingredients then add flour a little at a time, mix with fork, keep adding until your fingers don't stick to dough. (When doubling it I probably added 3-4 cups of flour when all was said and done).
This recipe FILLED my largest pot it could serve 12-15 people! I plan to freeze some of the leftovers for later. ( I haven't tried it before, but I am pretty sure it will work).
