Turkey-Stuffing Soup
1 roasted turkey carcass, broken into pieces
2 1/2 quarts cold water
3 carrots; thickly sliced
3 celery stalks with leaves, sliced
1 onion, chopped
1/2 cup chopped parsley
1 bay leaf
1 teaspoon dried thyme, crumbled
2 1/2 cups leftover stuffing
2 cups turkey gravy
Salt
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 1 ½ 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.
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