Read why Thanksgiving Soup is one of the most popular soups at The Coffee Pot Bakery Cafe.
Ingredients:
Turkey carcass (left from roast turkey)
1 gallon water
1 cup chopped celery
1 cup chopped onion
1 bay leaf
1 tsp poultry seasoning
½ tsp thyme
Chicken base cubes
Leftover thanksgiving dinner veggies: green beans, peas, corn, potatoes
Corn stuffing balls (made ahead; recipe below)
Directions:
In a large pan, add turkey carcass to water. Add celery, onion, bay leaf & thyme. Cook down until leftover meat comes off the bone. Add 1-2 cubes of chicken base to taste. Add vegetables.
Corn stuffing balls
Ingredients:
½ cup onions
½ cup celery
2 cups chicken base
1 tsp poultry seasoning
¼ cup butter
1 egg (raw)
3-4 cups corn bread (can substitute white & 9-grain) leftovers from thanksgiving meal
Directions:
Cook onions, celery, butter, poultry seasoning in water and chicken base until onions & celery are soft. Add 1 whole raw egg. Add bread and mix until moist. Scoop into balls (small ice-cream scoop-sized.)
Bake at 350º for 20 minutes. Just prior to serving, add stuffing balls to soup.
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