Image courtesy: recipes100.com
Ingredients
- 1 turkey carcass
- 5 quarts water
- 1/2 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 3 tablespoons dried parsley flakes
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2 bay leaves
- 1 egg
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon dill weed
- 1/2 teaspoon poultry seasoning
- 1 cup frozen peas
Directions
Place the first nine ingredients in a Dutch oven or soup kettle. Bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours. Remove bay leaves. Remove carcass; allow to cool. Remove turkey from bones and cut into bite-size pieces; set aside. Pour 1 cup of the broth into a bowl; add egg and beat. Stir in enough flour to form a stiff dough. Turn onto a floured surface; knead 8-10 times or until smooth. Divide dough in half; roll out each piece to 1/8-in. thickness. Cut into 2-in. x 1/4-in. strips. Add dill and poultry seasoning to remaining broth; bring to a gentle boil. Drop slickers into broth; cover and cook for 30-35 minutes or until tender. Add peas and reserved turkey; heat through.
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