Turkey Noodle Soup
(make ahead, better after a few days)
1 turkey carcass
Meat from carcass
1 onion
2 carrots
5 stalks celery
2 whole cloves
10 peppercorns
2 tablespoons salt
Water to cover.
8 ounces egg noodles
1/2 cup onion, minced
1/2 cup celery, minced
1 table lemon juice
Remove remaining meat from turkey carcass (free of skin and gristle). Place skin, bones and gristle in deep kettle; add onion, carrots, celery, whole cloves, peppercorns, tablespoons salt and water to cover; simmer 2 hours; strain; discard all except liquid. Cook 1 package large egg noodles with cup each minced onion and celery in water. Add drained noodles and turkey to stock, bring to boil, add lemon juice; correct seasoning, cool to room temperature and refrigerate.