1 turkey carcass
leftover turkey gravy
2.5 L water 10 cup
1 onion, quartered
2 celery stalks, chopped
3 parsley sprigs, chopped
1 bay leaf
5 ml thyme 1 tsp
5 ml salt 1 tsp
2 ml pepper 1/2 tsp
2 potatoes, peeled & diced
60 ml butter, melted 4 tbsp
1 onion, finely chopped
2 celery stalks, sliced
2 carrots, coarsely grated
50 ml flour 1/4 cup
500 ml milk 2 cup
45 ml parsley, chopped 3 tbsp
2 ml marjoram 1/2 tsp
2 ml dill 1/2 tsp
Break carcass into pieces small enough to fit into a large pot. Add any leftover gravy and water. Add onion, celery, parsley, bay leaf, thyme, salt and pepper. Bring to a boil and simmer 1 1/2 hours. Remove carcass and save any meat, setting it aside. Strain broth and reserve. Discard vegetables and carcass. Cover potatoes with some of the broth and boil until tender. Puree in blender or strain through a sieve. Meanwhile, saute onion, celery and carrot in butter for 5 minutes, until tender. Add flour and stir to blend. Gradually add milk, stirring constantly until thick. Add pureed potatoes and remaining broth. Add any turkey meat, parsley, marjoram and dill. Simmer gently 10 minutes.
Serves 12