Thanksgiving Leftovers, Portuguese Style

I'm sure all of us in the States are going to be eating Turkey for days this week, so why not take it and make something totally new!

Here is a good recipe to make for the day after Thanksgiving!

Turkey & Couves Soup

Leftover Cooked Turkey Bones
Water
Salt
2 Carrots (small rough chop)
1 Yellow Onion (small chop)
1/2 bunch Kale
1 package Egg Noodles
1 Baguette (thinly sliced on bias)
1/3 cup freshly grated Parmesan Cheese
Leftover Shredded Turkey

1.  Place turkey bones in stock pot and cover with water by 2 inches. Bring to a boil and reduce to a simmer, cooking for 2 to 3 hours. Season with salt to taste. Remove bones and strain mixture through cheesecloth or fine mesh sieve.
2.  Preheat oven to broil. In a large saute pan, heat a few tablespoons of oil and saute carrots, onion and kale for 2 to 3 minutes. Vegetables should not be overly soft. Season to taste.
3.  Bring a large pot of water to a boil and season with salt. Cook egg noodles two minutes short of the package instructions. Drain.
4.  Place sliced bread on a baking sheet and drizzle with olive oil and sprinkle with parmesan. Broil for 2 minutes just until cheese has melted slightly.
5.  Divide the vegetable mixture and noodles between 4 bowls. Top with shredded turkey. Ladle turkey stock into bowl and top with crostini and freshly grated parmigiano.