

I place a larger colander in a deep mixing bowl and pour the contents of the slow cooker into it once it has cooked all day and smells wonderful. I let it cool a bit so I can remove the colander from the bowl which then strains the turkey broth. I pour the turkey stock into a stock pot.
Now that you have your stock pot full of yummy broth (I usually have 8-12 cups), add the following and cook until tender:
2 cups each finely chopped celery and carrots
1 chopped onion
1 T. dried parsley
1/2 t. pepper
Once your carrots are tender, add the meat you pulled off the bones from the slow cooker, and any additional leftover turkey meat you would like. Some people use egg noodles next, some rice. I use elbow noodles make from white rice so this is gluten free. I use about 2 cups of uncooked pasta, and add it to the stock, along with the remaining meat and cook until tender. The noodles will taste AMAZING since they absorb some of the stock.
We devour this over the weekend while we hang our fresh garlands, dig out the ornaments, and play as much Dean Martin, Bing Crosby and Nat King Cole as possible.
Hugs & Blessings to you and your family, as always thank you so much for reading!
xoxo, Tanya
I every time spent my half an hour to read this weblog’s content
everyday along with a mug of coffee.
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