Turkey Soup

There’s a lot of life in that turkey, yet!

Remove as much of the meat as you can from the leftover turkey.  Put the bones on to simmer gently in 10 cups of water for 2-3 hours.  Pour into a colander to separate broth - you should end up with about 7 cups of rich tasting broth.  Refrigerate overnight for any fat to rise to the surface and harden.

To make your soup the next day, remove any fat from surface and put your broth in large pot.  Add:

1 large onion, chopped

1 stalk celery, finely chopped

1 1/4 cups turnip, finely chopped

1 1/4 cups carrots, finely chopped

1 1/2 cups potatoes, finely chopped

1/4 cup rice

1/2 cup frozen peas

salt and pepper to taste

Simmer gently 20-30 minutes til vegetables are tender.  Just before serving add small pieces of turkey (approximately 2 cups).  I use whatever dark meat I have left at this point saving any remaining white meat for turkey salad sandwiches.