Contributed By: John in Bibs
This recipe will make about 15 cups
Directions:
- In a large pot or Dutch oven, heat a small amount of oil over medium heat. Add the carrots, onion, and celery, and cook until lightly browned, stirring occasionally.
- Stir in the garlic and bay leaves, cooking for about 30 seconds until fragrant. Pour in 6 cups of water and bring to a boil.
- Add the Better Than Bouillon and Worcestershire sauce, stirring to dissolve. Once the mixture returns to a boil, cover the pot and reduce heat to medium. Let it simmer until the vegetables are tender.
- Stir in the cooked turkey and parsley, then return the soup to a gentle boil over medium heat.
- Remove the bay leaves, increase the heat to high, and add the egg noodles. Cook until the noodles are tender, stirring occasionally.
- Add parchment paper to your trays. Pour the stew onto the trays. Place dividers using 10 portions per tray - I used 3 trays.
- Pre-freeze when possible.
- Freeze dry (my cycle time was 38 hours).
- Store in jars for short-term use or in mylar bags for long-term storage.
Rehydration:
3 of the 1/10th portions makes 1 serving (about 1 ½ cups) of stew. In a bowl, combine each serving with about 1 cup of boiling water. Stir , cover and let sit for 5 minutes. Enjoy!
Notes:
I stored each portion of this along with a piece of Pilot Bread Crackers in individual mylar bags.
Nutritional Value Per 1 serving
Calories: 238  Protein: 20 g  Fat: 10 g  Carbohydrates: 16 g  Sugar: 2 g  Fiber: 1 g
Cycle times & rehydration for reference only. Your results may vary.
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