I'm Lindsay Ferrier, a Nashville writer with a passion for family travel, exploring Tennessee, and raising kids without losing my mind in the process. This is where I share my discoveries, along with occasional deep thoughts, pop culture tangents and a sprinkling of snark. Want to get in touch? Use the CONTACT form at the top of the page.
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