From a Pilgrims' recipe (in which they used rabbit) served in Williamsburg, Virginia, my alma mater being the College of William and Mary
- Simmer your turkey carcass after Thanksgiving for several hours, until meat falls off bones.
- Discard bones and skin and other undesirables.
- To skim the fat off the liquid, use a skimming device now, or chill the soup now and pick off the fat, or remove the fat after the soup is all assembled and cooked and chilled later.
- Another method is to just pull the turkey meat off the bones and toss it into canned chicken broth.
- Now you need vegetables of five colors: white onions, green beans or okra, carrots, corn, canned peeled tomatoes (I use diced).
- The amount depends on how much you want to make! I tend to make a huge pot and freeze some soup, so I may use 15 cans of corn, beans, tomatoes, and broth, plus fresh sliced carrots and onions. Add several bay leaves, salt, pepper, some of your favorite soup spices like Mrs. Dash, and some tomato sauce to add a little thickener. Simmer all this together...the longer the better...all day is great...nice crock pot soup.
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