Well, the birds are history. Following in my mother's footsteps, I made "carcass soup" on the day after T'giving. We had 2 turkeys, a regular ol' Butterball & a smoked turkey. I used both, and the broth is incredibly rich. The smoked turkey gives it a whole other dimension.
My hubby took a big container with him on his annual fishing trip to Cape Hatteras -- used it as a base for a veggie soup for the rest of the "boys". He called today to tell me that it was a great success. I made a veggie soup for myself & will have lunch for a week or more.
My mother used to make somethin called "rivvel soup", which I think was a Pennsyvania German soup. It had the usual veggies, heavy on the carrots, but she would put home made "dumplings" (rivvels?), kind of like shorter spaetzle, in at the very end.
Do any of you give the bird a bath in the soup pot?
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