Turkey and Greens Soup
One leftover turkey carcass
1 large onion, halved
1 medium carrot
1 medium celery rib
Water and/or low-salt chicken broth to cover well
2 bay leaves
1 cup dry sherry
1 pound frozen greens, such as turnip or collards
1/4 pound uncooked noodles
Salt and pepper to taste
4 large cloves garlic, crushed
Freshly grated Parmesan cheese (optional garnish)
Place the turkey, onion, carrot, celery, water, bay leaves, sherry and
chicken broth in a large pot. Bring to a boil over high heat, then reduce
to low, cover, and simmer for about 90 minutes. Strain the broth and
discard any solids. Skim the fat from the top of the broth. Add the
greens and cook until tender. The amount of time depends on the type
of greens. Add the noodles and crushed garlic. Cook until done, about
10 minutes. Serve hot, passing the cheese separately.