Richard invites us into his kitchen to share his mother’s traditional recipe for turkey soup made from all the Thanksgiving leftovers.

Starter United States Signature dish

Janet's Turkey Soup

Stock

1 turkey carcass

6 cups of water

1 onion chopped

2 carrots (chopped)

1 tbsp thyme

2 tbsp sage

2 celery sticks (chopped)

1 bay Leaf

½ tsp pepper

Soup

1 cup carrots (chopped)

6 small white onions

1 cup celery (peeled and chopped to remove strings)

½ cup rice (or pasta)

1 garlic clove (crushed)

1 tsp sage and thyme

1 cube chicken bouillon

Step 1

Add any leftover wings or legs with the turkey carcass, cover with the water, and boil for about 2 hours.

Step 2

Strain the stock and pick out chunks of meat to use in the soup, then let it sit overnight in the fridge and next day skim the fat from the top.

Step 3

Boil the carrots, white onions and celery until vegetables are done, add the meat and heat for about 10 minutes.

Step 4

Serve with a roll (we like to use cornbread). This is a recipe you can play with to stretch for a crowd. Enjoy!

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