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.