turkey-stuffing soup
| Measure | Ingredient |
|---|---|
| 1 | Roasted turkey carcass broken into pieces |
| 2½ quart | Cold water |
| 3 | Carrots; thickly sliced |
| 3 | Celery stalks with leaves sliced |
| 1 | Onion; chopped |
| ½ cup | Chopped parsley |
| 1 | Bay leaf |
| 1 teaspoon | Dried thyme; crumbled |
| 2½ cup | Leftover turkey stuffing |
| 2 cups | Turkey gravy |
| Salt |
Combine turkey carcass, water, carrots, celery, onion, parsley, bay leaf, thyme, stuffing, gravy and salt in soup pot. Place over medium heat and bring to boil, then reduce heat to simmer. Stir and break up all clumps of stuffing. Simmer, covered, about 1½ hours.
Remove carcass, saving any meat that can be stripped, and add up to 1 ½ cups of water if necessary to replace evaporation. Adjust salt to taste. Let simmer 10 more minutes. Serve hot. Makes about 10 cups, or 8 servings.
Each serving contains about: 367 calories; 412 mg sodium; 94 mg cholesterol; 17 grams fat; 16 grams carbohydrates; 35 grams protein; ⅔ grams fiber.
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