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The Feast Lives On


I must admit that I am nearly as excited about today’s eats as I was about yesterdays. I look forward to the turkey sandwich- white meat on toasted bread with a little dressing and cranberry sauce. Mmmm…

What is your favorite way to enjoy Thanksgiving leftovers?

I will also make a soup that will always remind me of a dear lady that I had the privilege of knowing when she lived at our Azura Memory Care assisted living community in Manitowoc. She shared her recipe and I think it stuck with me because of the unusual name-                           Turkey Carcass Soup.

1 turkey carcass

1 1/2 cups leftover stuffing

2 celery stalks, chopped

2 carrots, peeled and sliced

1 onion, peeled and diced

2 cloves garlic, minced

2 bay leaves

1 tablespoon poultry seasoning

1 teaspoon ground sage

Leftover gravy

2-4 cups of cubed turkey

Salt and Pepper, to taste

1 1/2 cups (uncooked) regular long-grain white rice

3 cups leftover cooked side vegetables (Brussels sprouts, sweet potatoes, potatoes, green beans, corn)

Place the turkey carcass in a large, deep pot, and add the stuffing, celery, carrots, onion, garlic, bay leaves, poultry seasoning, sage, and gravy. Add  water to cover. Bring to a boil; reduce heat to medium, and simmer for about 1 hour, skimming off any foam. Remove the carcass and any bones. Pick any meat off and return to the pot along with the additional turkey.  Discard bones and skin.

 Stir in the rice and return to a boil over medium-high heat. Lower heat to medium, and simmer 25 minutes. Stir in the veggies, turn off the heat and cover. Allow to sit and steam for 5 to 7 minutes or until veggies are heated through. Season to taste with salt and pepper.

 

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