I'm Lindsay Ferrier, a Nashville wife and mother with a passion for family travel, (mostly) healthy cooking, exploring Tennessee, and raising kids without losing my mind in the process. This is where I share my discoveries with you, along with occasional deep thoughts, pop culture tangents and a sprinkling of snark.
November 24, 2014
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!
-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