Turkey Soup

Name: Turkey Soup
Yield: About 14 cups.
Ingredients: Leftover giblet gravy, if any; 16 cups water; 1 cup ½-inch cubes leftover cooked turkey meat, optional; 1 turkey carcass; Salt and freshly ground pepper to taste; Salt and freshly ground pepper to taste; 1 bay leaf; 1 cup coarsely chopped onion; ½ cup broken vermicelli, cappelini, or spaghettini; 3 whole ribs celery, trimmed and scraped; ½ cup broken vermicelli, cappelini, or spaghettini; ½ cup broken vermicelli, cappelini, or spaghettini; 4 sprigs fresh parsley; 2 whole cloves; 3 whole carrots, trimmed and scraped; 2 sprigs fresh thyme, or ½ teaspoon dried

Preparation info

About
14 cups
.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

1 turkey carcass
1 cup ½-inch cubes leftover cooked turkey meat

Soup

Method

Pick over the carcass and reserve any tender morsels of meat. Use this, if desired, for the cup of meat indicated, adding more meat as necessary.
Place the carcass in a kettle and set the meat aside. Add to the kettle any jellied gravy that may have accumulated on the turkey platter.
Add the water to the kettle. Add the leftover giblet gravy if there is