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Turkey Soup Instructions |
| By Susan Sanders-Kinzel |
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Making Turkey Soup
Start that Turkey Soup after dinner. Strip all of the good meat off the bones and put the meat away in the refrigerator. Take all the leftover bones and skin and bits of meat that are too hard to pull off put them in a large pot with COLD water.
You can also throw in a stalk of celery and a half an onion if you like. Turn the burner on very Low heat and let it warm up slowly and cook all night. You could also use the oven for this and set it at 250 degrees F if you are worried about having your burner on all night. (see tomorrow)
Tomorrow
Strain and refrigerate broth. Throw out bones and bits of meat. All the good from them is in the broth. When fat is congealed, skim off.
Then take leftover turkey meat, bits of gravy, mashed potatoes, dressing (take it easy on dressing and potatoes. If you have lots of them leftover you may not want to add it all), yams, vegetables and throw them into the broth you made yesterday. The best turkey soup ever.
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