Day After Thanksgiving Soup

1 T turkey grease

1 T bacon grease

1 big carrot

1 c chopped celery

½ onion-chopped

¼ green pepper-chopped

turkey heart

turkey gizzard (stomach)

a shake of red and black pepper

Using a little scissors, cut the fat off the heart and gizzard.  Chop and add to a 4 quart pot with the vegetables and fat.  Simmer on low until it all starts to sizzle.  Stir, then cover it and watch and listen so it doesn't burn, adding a little water if needed.  Keep checking the celery and carrot with the tip of a sharp knife.  When they're a little tender, add the following;

2 c turkey liquid that's had the fat scraped off

1 c cubed turkey meat

chopped turkey liver

turkey neck

2-4 c water

6-8 oz. dry pasta

My 'turkey liquid' was 2-3 cups of water poured into the bottom of the turkey roasting pan, after the turkey was cooked.  I heated it on the stove which softened and loosened all the beautiful browning on the bottom.  I stirred and simmer that, scraping the pan, for about 5 minutes.  Then poured it all into that 4 c measuring cup and chilled it overnight.  Scraped off the fat, using 1 T to saute' the vegetables, then stirred and strained the rest.  Mmmm, excellent mild turkey stock flavor!  Stir this, cover and simmer on low for 45 minutes.

Meanwhile cook the noodles separately, drain, saving a cup of the cloudy, starchy water.  Add at the end if you want to thicken the soup.  Rinse the pasta well in cold water, drain then chill several hours for a healthier, less starchy soup.  Just before serving, heat up the soup.  Stir in the chilled noodles, heat everything just to a simmer.  Check the flavors and make adjustments.  Mmmm!  Turkey Vegetable Noodle Soup! . . .Lin