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Turkey Carcass-Dressing Soup
from the kitchen of Sharmagne Leland-St. John
1 picked over turkey carcass
1 ½ cups leftover stuffing
2 celery stalks, chopped
2 carrots, peeled and sliced
1 white onion, peeled and diced
1 large garlic clove, minced
2 bay leaves
1 tablespoon poultry seasoning
1 teaspoon ground sage
2 ½ quarts chicken broth, plus water as needed
Salt and freshly ground black pepper, to taste
Place the turkey carcass in a large, deep pot. Add
the stuffing, celery, carrots, onion, bay leaves,
poultry seasoning, sage and chicken broth. Pour in
additional water if needed to cover. Bring to a boil
over medium-high heat; reduce heat to medium and
simmer for about 1 hour, skimming off any foam.
Remove the carcass and any bones. Pick additional meat
off, discarding bones and skin. Return meat to the pot.
Adjust seasoning with salt and pepper.