Korean-style hand-torn noodles add rustic, dumpling-like bits to this robust turkey soup that makes the most of holiday leftovers. The noodles are easy to make, no mixer or rolling pin needed. We brown the turkey bones to create broth with deep flavor and color. (And if you saved the turkey neck and/or backbone, toss them into the pot, too.) You can pick meat off the simmered bones to add to the soup and/or use leftovers that were carved on Thanksgiving. A little Dijon mustard and turkey gravy—if you have any extra—are great flavor enhancers.
