Donna and Dan Holman
“I can really streeeeeeeeetch a turkey”
Gather up all the bones and leftover scraps of meat. Break the leg bones with a pliers. Put in a stock pot with 5 quarts of water. Boil, then simmer for 1 ½ hours. Remove bones and meat. Take meat off bones (throw skin away or feed to Fido) and put in 4 quart jars along with the broth. Freeze or seal up and can in a pressure cooker 10 pounds of pressure for 1 ½ hours. When done turn off stove and remove jars from canner when pressure is down. Now you have 4 -5 quarts of stock and turkey meat to make turkey and noodles or turkey bone soup.
- 2 quarts of the turkey stock, as above
- ½ C. brown rice or barley
- 2 C. celery, chopped (leaves too)
- 1 medium onion, chopped
- A handful of noodles
- 1 t. salt
- ¼ t. white pepper
- ½ C. chopped parsley
- 1 bud garlic
Boil, and then simmer for 30 minutes.