My mother has, for 40 years, made turkey soup the same way: Take the turkey carcass (which had been stuffed with dressing), toss it in the freezer for an undetermined length of time, and then when it is time to make the soup, toss the carcass in a big pot with water and make a stock/broth out of it. Vegetables are added, noodles or rice and voila! Turkey soup, gallons of it, frozen in 4 meal portions for the entire year.
The problem with her soup is that, while it is tasty, it is cloudy and unappetizing looking because the turkey bones have the remnants of stuffing cooked along with it. I am not sure if there is a way to clarify the broth before other veggies get added to it, or if she should try rinsing the stuffing off either before it gets frozen or before it goes into the soup pot.
Can anyone offer some helpful suggestions to make mom's turkey soup look a little more palatable?