Of course, one of the reasons for preparing a turkey feast is for the leftovers. When you have turkey feast leftovers, it’s time to make turkey soup.
The best turkey soup starts with turkey bones and a big pot of water.
After a few hours of gentle simmering, you end up with some fabulous turkey stock.
There are three more like this in my freezer right now.
So, there’s carrots, celery, onions, garlic, minced fresh sage, and fresh sprigs of thyme in there, as well as the leftover roasted root vegetables and some of the leftover potato leek soup. I added some of the turkey dripping flavor base, turkey stock, water, and turkey, of course, and let it all simmer together until all the flavors had joined in blissful matrimony.
This soup would be the perfect supper on this snowy day, but it’s all gone. The turkey isn’t though. I have one more post for you with turkey (at least for now), so come back soon, and I’ll see you here on the Road.