SAVE THAT TURKEY CARCASS at the end of your Thanksgiving dinner this Thursday. You can use it to make a big batch of turkey stock, which you can then freeze in 2-cup increments so that you can make this soup for months to come. My mother-in-law’s soup is incredibly simple to make, but it’s so good that my family looks as forward to the day AFTER Thanksgiving- when we traditionally have it- as much as the Thanksgiving meal itself!

Ingredients

• Turkey carcass
• 1/4 cup butter
• 1 cup chopped turkey
• 2 cups turkey stock
• 1 teaspoon salt
• 1/4 teaspoon ginger
• 2 tablespoons chopped onion
• 1 cup celery
• 2 cups diced raw potatoes
• 1 large can evaporated milk
• 1/4 teaspoon paprika
• 1/8 teaspoon vinegar
• 1 can cream-style corn

 

Directions

-Cut meat from bones. Simmer bones 3 hours in water to cover. Strain for resulting turkey broth.

-In a large saucepan, melt butter. Add chopped turkey, onion, celery, saute until onion is transparent.

-Add everything except milk and corn. Cook until vegetables are tender. Add milk and corn.

-Enjoy with some crusty, fresh-baked bread!

 

Header image via Melissa Jonas/Flickr Creative Commons

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