1 Turkey Carcass = 3+ Meals . . .

Start with the BROTH . . .
Add turkey carcass to a large stock pot.
Cover with water and add carrots, celery, chunks of onion, parsley, poultry seasoning and Italian seasoning, salt and pepper . . . any veggies or seasoning you have on hand on prefer to use.
Bring liquid to a boil, add lid and simmer until broth is nicely flavored and any remaining meat clinging to the bone releases easily.
Strain broth and add to freezer containers for soups, turkey casseroles, savory pot pies, etc., etc.

1. Creamy Turkey Casserole    6 to 8 servings
4 tablespoon butter or margarine
½ onion, diced
1 stalk celery, diced
4 tablespoons (¼ cup) all-purpose flour  
1 cup turkey broth
1 cup milk (or use more broth in place of the milk)
Salt to taste, as needed 
1 to 1½ cups cooked turkey meat, chopped
1 cup (before cooking) macaroni  -- cook in salted water according to pkg. directions
¼ lb. American or Cheddar cheese, shredded  (about 1¼ cups)
Paprika & parsley for sprinkling on top of casserole
1 to 1½ cups bread crumbs (process bread slices in the food processor to make bread crumbs)
1 tablespoons butter or margarine

1.  Melt butter in saucepan over low heat; sauté onions and celery. Stir in flour until smooth and then cook 3 to 5 minutes to develop flavor. Then, gradually add turkey broth and milk; whisk to thicken as mixture is cooked over low heat. Add salt to taste as needed. Set aside about ½ to ¾ cup sauce for pouring over top of casserole if desired.

2.  To remaining sauce, add turkey, cooked macaroni and cheese.. Put in a greased or spray 9” x 9” prepared pan. If you reserved some of the sauce for topping the casserole, spread it over the top now, and sprinkle with paprika and parsley.

3.  In a skillet, brown bread crumbs in melted butter; spread on top of chicken mixture. 
4.  Bake in preheated 325° oven for about 30 minutes, until hot and bubbly. Serve.

2. Turkey Soup  3 to 4 servings
1 tablespoon olive oil
1 onion, chopped
1 celery stalk, sliced crosswise, about 1/2” thick
2 carrots, sliced about ¼” thick
4 cups turkey broth
1 to 1½ cup cooked turkey meat, diced
1 large or 2 medium potatoes, peeled and diced
1 teaspoon seasoning salt
Kosher salt, freshly ground pepper
½ cup orzo
½ cup frozen peas

1.  Heat oil in a large heavy pot over medium heat. 
2.  Add onions, celery, and carrots; sauté, stirring often, until vegetables are soft, 5 to 8 minutes.
3.  Add broth, turkey and potatoes; season with seasoning salt, Kosher salt and pepper. Bring to a boil, cover, reduce heat, and simmer for about 15 to 20 minutes, or until potatoes are tender.
4.  Add orzo and cook until al dente, 8 to10 minutes.
5.  Stir in peas near the end of the cooking time.

3. Turkey Pot Pie  -- Use our recipe for Chicken Pot Pie  

And, there’s still broth left, so there’s more soup and casseroles on the horizon!

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