Turkey-stuffing soup

8 servings

Ingredients

Quantity Ingredient
1 Roasted turkey carcass broken into pieces
2½ quart Cold water
3 Carrots; thickly sliced
3 Celery stalks with leaves sliced
1 Onion; chopped
½ cup Chopped parsley
1 Bay leaf
1 teaspoon Dried thyme; crumbled
2½ cup Leftover turkey stuffing
2 cups Turkey gravy
Salt

Directions

Combine turkey carcass, water, carrots, celery, onion, parsley, bay leaf, thyme, stuffing, gravy and salt in soup pot. Place over medium heat and bring to boil, then reduce heat to simmer. Stir and break up all clumps of stuffing. Simmer, covered, about 1½ hours.

Remove carcass, saving any meat that can be stripped, and add up to 1 ½ cups of water if necessary to replace evaporation. Adjust salt to taste. Let simmer 10 more minutes. Serve hot. Makes about 10 cups, or 8 servings.

Each serving contains about: 367 calories; 412 mg sodium; 94 mg cholesterol; 17 grams fat; 16 grams carbohydrates; 35 grams protein; ⅔ grams fiber.

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