Turkey Soup - Carol Hey Wilklow's Recipe

On Christmas it was a tradition to have turkey. Mom would debone the meat put that away for sandwiches and other yummy dishes and then the bones would go into a large black-speckled stock pot. It would be filled up over the bones, and then an onion, and celery would be added along with some salt and pepper. That stock would come to a boil and then simmer for about 4 hours on low heat. She then scooped out the bones and tossed them away. The day after Christmas, the magic began!


Carol's Turkey Soup:
2 finely chopped onions - about 2 cups
6 stalks of chopped celery - about 4 cups
4 cups of chopped carrots
6 cups of chopped turkey meat
Add any "extra" gravy - to give a rich flavor
Add any "extra" stuffing - purely bread, onion, celery etc mix to thicken the soup
Salt and Pepper to taste

Allow this to cook for about 2 more hours, then mom added 4 cups of Minute Rice and cooked for about a hour until all was cooked and integrated. Mom was always pushing Dad away from the stove or us kids as we tried to taste and give her advice about the seasoning. Mom would serve this with some fresh bread either baked by her or bought at the store.

I have since added some Mrs. Dash to that recipe as I believe it gives it some depth.

This recipe is wonderful, hearty and freezes well. It is also a great gift to family and friends.

Enjoy!

PS. You can also make this with just a turkey breast. Some years Mom would put in chopped tomatoes instead of the rice....but this one has always been my favorite and my family's.