Turkey Soup . . .

Made with turkey bones, leftover stuffing, and leftover gravy, this recipe from cookbook author Marion Cunningham, is the ultimate one pot meal.


1 turkey carcass, broken into pieces
2 1⁄2 cups leftover turkey stuffing
2 cups turkey gravy
3 carrots, peeled and thickly sliced
3 ribs celery with leaves, sliced
1 onion, chopped
1⁄2 cup chopped fresh parsley
1 bay leaf
2 tsp. dried thyme, crumbled
Salt to taste

Put all the ingredients with 10 cups the water into a large soup pot over medium heat, bring to a boil, and then reduce the heat to a simmer. Stir to break up all the clumps of stuffing and mix well. Let the soup simmer for about 1 1⁄2 hours. Add another 1 1⁄2 cups of cold water and let simmer for 10 more minutes. Taste for salt and adjust the flavoring if necessary. Serve hot.