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This is a tasty way to make sure none of that delicious bird goes to waste.


· One turkey carcass with most of the meat removed and set aside
· 1-2 gallons of water
· 1/2 cup flour
· 1/2 cup canola oil
· 1 onion finely chopped
· 2 celery stalks, minced
· 4 cloves garlic, minced
· 1 carrot, finely chopped
· 1 smoked ham hock
· 2 carrots, cut into slices
· 1/2 tablespoon  of cracked black pepper
· 1 tablespoon salt
· 3 bay leaves
· 1 teaspoon anaheim chile powder
· 1 cup roasted corn kernels
· 2 poblano peppers, roasted, deseeded and deskinned then sliced into matchsticks
· Water
· Leftover turkey meat, chopped
· 1 one pound bag of egg noodles


Heat large stockpot over medium adding oil and flour.  Stir continuously to make a dark chocolate colored roux.

Add diced onion, celery, chopped carrot, garlic and sauté approximately 10 minutes until fragrant.

Add turkey carcass and fill pot with water until carcass is submerged.  Add ham hock, salt, pepper, bay leaves, chile powder and bring to a boil.

Reduce heat to a simmer, add lid and let cook for approximately 4-5 hours.
Remove lid, remove carcass, and add corn, poblanos, carrot slices, turkey and egg noodles.
Simmer approximately another 30 minutes.
Skim excess fat from top and discard.

Serve warm or refrigerate immediately.

(courtesy of Smoke In Da Eye competition BBQ team - )



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