Ingredients:
Here's something to do with all that leftover turkey and other remnants from Thanksgiving dinner. Collect the leftover meat and pan drippings after dinner and make stock before throwing out the turkey carcass. The soup can be made a few days later if desired.
Drain and save any pan drippings not used to make gravy. After being refrigerated, the fat will easily separate from the pan juice.
After removing most of the meat from the turkey carcass, place the carcass in a large pot and cover with water. Bring to a boil, then simmer for 2-4 hours to make turkey stock. This can be refrigerated and saved for a few days.
To make soup:
In a separate pan, add diced potatoes to approximately 3 cups of turkey broth and bring to a boil. Cook long enough for the potatoes to be done without being mushy.
Chop the celery and onion. Melt the fat pan drippings in a heavy bottomed skillet. If more fat is needed add butter or margarine. Saute the onion and celery for a few minutes until the onion is just beginning to turn golden.
Add the flour and seasonings to the vegetable mixture and cook for 5 minutes over medium heat. This will be a very thick paste. Stir frequently to prevent burning.
Gradually stir in approximately 3 cups of turkey broth, stirring constantly. Cook over medium heat for approximately 10 minutes. The sauce should be thick and bubbly.
Depending how much room is in the skillet, add additional ingredients to the skillet or transfer to a larger pot (or crock-pot) if more volume is needed. Add turkey and cooked potatoes, including the turkey broth used to cook them. Depending on thickness of soup desired, add an additional cup of broth. Adjust seasoning to taste.
Soup can be served as soon as it is hot or allowed to simmer until later.
Lynn Salmon <>{