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I developed this recipe to use up leftover turkey, but it's good with chicken too.
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Posted on: Mar 13, 2000
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Cook onion, carrot and celery in the butter and oil over moderately high heat, stirring for 7 to 10 minutes or until vegetables are golden. Add flour and cook over moderate heat, stirring for 2 minutes.
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1/4 cup Butter or margarine 1 cup Cooked turkey 1 cup Diced celery 1 cup Corn niblets -- fresh/frozen 1 teaspoon Salt 1/4 teaspoon Ginger 2 tablespoons Chopped parsley 2 tablespoons Finely chopped onions 2 cups Diced raw potatoes 2 cups Turkey broth 2 cups Half and half cream 1/4 teaspoon Paprika
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After you've picked most of the meat, break the carcass up into pieces that will fit in a large soup pot. Discard the skin and fat, and chop the meat into bite-sized pieces, and set it aside for later. Cover the bones with water (about a gallon), add the bouillon, Beau Monde, celery, carrots,
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Turkey stock - this is the most critical part of the soup - so take your time, after removing the meat from your turkey, leave all the close meats on the bone, place in a large pot and cover with water. Bring to a boil, once boiling add 4 tbsps of salt. (Adding the salt before the water boils will
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How Do You Make Turkey Soup