Saveur

Photo: Andre Baranowski

"Turkey bones alone don't do the trick for this soup," writes cookbook author Marion Cunningham of this delicious "day-after" dish. "It's the leftover stuffing that gives it the flavor and body it needs [leftover gravy is also included]." The recipe seems to suggest that the turkey carcass is optional (see below), but we consider it essential.

1 turkey carcass, broken into pieces (optional)
11 1⁄2 cups cold water
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

1. Put all the ingredients with 10 cups of 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 the remaining 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.

This article was first published in Saveur in Issue #70