Recipe by Victoria Wesseler, creator of the food blog Going Local.

For the broth

2 carcasses from deep-fried
Bourbon Red Turkeys (or substitute oven-roasted ones)
10 quarts of cold tap water

Place the carcasses and the water in a large soup pot over high heat. Bring to a boil and lower the heat to medium. Simmer for 2 hours, skimming off foam as necessary.

Remove the carcasses from the pot, place in a bowl and allow to cool. When cool enough to handle comfortably, remove the meat from the bones and reserve the meat for the soup. Discard carcasses.

Line a large fine-mesh strainer with 3 layers of cheesecloth and place it over a 4-cup glass measuring cup. Ladle the broth through the strainer into the measuring cup. This will remove any bits of turkey skin and other unwanted debris from the broth. Store the strained broth and shredded turkey in separate glass or plastic containers in the refrigerator.

Makes about 10 quarts of stock.

For the noodles

2 large eggs
1 teaspoon salt
1⅓ cups all-purpose flour plus a few tablespoons extra for dusting your rolling surface

Beat eggs and salt together in a medium-sized bowl. With a fork, gently blend flour into egg mixture. When noodle dough comes together, remove dough from bowl.

Sprinkle a few tablespoons of flour on your rolling surface and rolling pin. Place dough on the floured surface and begin to knead dough by hand until it becomes stiff and easy to roll. Roll dough out with the rolling pin into a 10- by 16-inch rectangle. Carefully roll the rectangle of dough from one of the 10-inch sides into a jelly roll. Use a knife to cut the noodles into ¼-inch or ½-inch slices.

Gently unroll the noodles. (NOTE: You can also use a pasta machine to roll the dough and cut the noodles.) Place the cut noodles on the counter and allow to dry completely before using them in your recipes. Store any unused noodles in a freezer-safe bag or container in the freezer.

Makes about 10 servings of noodles.

For the soup

1 tablespoon butter
1 tablespoon olive oil
4 cups ½-inch diced yellow onions
4 cups ½-inch diced celery with leaves
4 cups ½-inch diced carrots
10 quarts turkey stock
Cooked meat from two turkey carcasses, shredded into bite-size pieces
2 recipes (see above) homemade, uncooked, dry egg noodles
1 large bunch curly kale, cut into 1-inch strips (optional)
Sea salt and freshly ground black pepper

Heat the butter and olive oil in a large soup pot over medium-high heat. When the butter is melted into the olive oil, add the onions, celery and carrots. Cook, stirring occasionally, for about 5 minutes or until the vegetables just begin to soften.

Add the broth and bring up to a boil. Add the turkey and the noodles. Boil until the noodles are cooked through. Add the kale, if using, and cook until the kale is just tender. Add salt and pepper to taste. Remove from the heat and ladle into bowls. Serve immediately.

Serves 20.

Note: Recipe can easily be halved. This soup freezes very well.

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