First let’s make the stock with:
The carcass of the turkey, plus bones (that haven’t been gnawed) of the legs and wings of the bird.
1 carrot sliced
1 stalk celery sliced
1 medium brown onion, sliced
Water to cover the bones
Next you’ll need:
One or two tablespoons oil
I medium onion, sliced
Two stalks imported celery, trimmed (see below)
One and a half medium carrots, peeled and sliced
1/4 pound of pumpkin diced
Half a tin of diced tomatoes
Turkey stock made with the carcass of the
Left over bread stuffing
Left over turkey gravy
two bay leaves
Half-teaspoon garlic salt
Optional poultry seasoning to taste
? teaspoon rubbed sage
Garlic salt to taste.
Salt and pepper to taste
Put the bones in the slow cooker with the prepared carrot, celery and onion, cover the bones with warm water. Turn on the slow cooker to low and simmer for 6-8 hours. If you don’t have a slow cooker, put those bones and the vegetables in a large soup kettle or stockpot and simmer for at least 2-3 hours.
Strain the stock, discard the bones and cooked vegetables. Now to make the soup. Heat the oil in a soup kettle or stockpot, add the onions and saut? until soft and translucent.
Add the rest of the prepared vegetables and saut? over a medium heat until the juices run.
Now add the rest of the ingredients, the stock, the turkey gravy, the left over stuffing (or poultry seasoning and sage if no stuffing is left over), the bay leaves and garlic salt.
Put the stockpot in the microwave and cook on HI for about 15 minutes. Season to taste with salt and pepper.
Blend and serve.(Serves about 6)