Gugel Family Cookbook
...beloved recipes of the Gugel family
classic family favorites...
Dad's Turkey Soup
- 1 big turkey carcass (from a 20-24 lb. turkey)
- 3 to 4 gallons water
- 2 onions, quartered
- 2 to 3 stalks celery, cut in 2” chunks
- 2 carrots, cut in 2” chunks
- 8 sprigs parsley
- 20 peppercorns
- 10 whole cloves
- 2 tsp. thyme
- 2 bay leaves
Put everything in a huge pot on the stove, and put enough water in to cover the carcass. Bring to a boil, then reduce heat to simmering. Simmer up to 3 hours, covered for the first half, and uncovered for the second half. Cool uncovered. Strain. Store in refrigerator or freeze.
To make soup, heat some of the stock and add egg noodles. Bring to a boil until noodles are done. Salt to taste. Optional: add left over pieces of turkey meat to the soup.
A day-after Thanksgiving favorite, Dad’s turkey soup is a timeless classic. His family always boiled the turkey carcass the evening after Thanksgiving (and Christmas) to make broth and soup to stretch the week's meals. Dad carried on this practice through the decades. Ellen has continued the tradition. She uses it in place of chicken broth called for in soup recipes.