Yeah, I’m making the Good Eats turkey soup tonight.  But not exactly according to the recipe.  Instead of veggie stock, I’m using the last of my Elixir of the Gods slow cooker turkey stock and water.  I had about a quart of it left, even after using it fo the gravy and moistening the stuffing.

Also…yeah, I KNOW that I should use a TALL stockpot to make the soup.  But I didn’t feel like chopping up the turkey carcass to make it fit into my largest stockpot, I just felt like putting it in the pot whole.  So I used my 8 1/2 quart saucier pan.  So bust me.

That pan was one of the best bargains I ever got on Amazon.  Would you believe that I paid  $20 for it there?  I thought it was a typo when I saw it, but yes, at the time, it really was $20…of course, I grabbed it.

Also, I’m not using rice…for some reason I don’t like rice in soup.  I’m using noodles instead…broad width egg noodles.   So bust me again!

The Old Bay seasoning is something I’ve not thought to use for a turkey soup.  I have some, but I’ve only used it for boiling shellfish and such.  And I’ll use the frozen mixed veggies called for…I have those on hand, as well.

The recipe calls for two cups of turkey meat, but I’m skipping that, as well.  I think there’s enough meat on the carcass that will fall off, and that should be sufficient.  I also plan to remove the bones BEFORE adding the other ingredients…easier to get them out before other stuph is thrown in.

Any soup recipe is simply a guide…you really don’t need an exact recipe for soup.  You should try to use what you have, if you can.  The leftover veggies from Thanksgiving (Brussels sprouts and baked acorn squash with honey mustard) would not have worked well recycled into soup, those are better to reheat and eat as is.

But at least this soup will be slightly different from making up plates of turkey slices, stuffing, Brussels sprouts, etc.