Turkey and Noodles

(Part of the LEFTOVERS from my THANKSGIVING DINNER for 12 for under $50)

To get the very last meal out of the Thanksgiving leftovers, make Turkey and Noodles. Like Chicken and Noodles, but with turkey instead of chicken. This was my aunt’s signature dish. Make it like CARCASS STEW, but add a pound or two of noodles to the broth. Homemade are best, of course, but probably more effort than you want to make right after Thanksgiving. I like curly noodles, but whatever you like – or whatever is cheapest. Meanwhile, boil up some more potatoes, and mash them. You serve the turkey and noodles over the mashed potatoes. Talk about carb heaven comfort food! You can really stretch the last of the leftover turkey this way, because the broth gives a strong turkey flavor to the noodles even if there wasn’t much meat left. You should be able to get more than four servings of Turkey and Noodles, because you’ve got the noodles and the potatoes to stretch it. It depends on how much water you used to cook the bones. In fact, if you really need to stretch it, make the Carcass Stew up through taking the meat off the bones, but save the bones. Put the bones back in more water, add a couple of tablespoons of vinegar and some more salt and pepper and poultry seasoning, and simmer them all for at least twelve hours, and up to 24, or even 36. You’ll be amazed at how much flavor was left in the bones. You can use this turkey broth, along with the leftovers, to make Carcass Stew, and use the first bunch of broth to make Turkey and Noodles. That’s really stretching things, but both meals should still be good even if they don’t have quite as much flavor as if you just make one meal out of the carcass.