Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. In a large kettle, combine all of the bones and any leftover skin of the roast turkey with the bouquet garni and the cloves.
  2. Add the water, bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours.
  3. Strain the broth through a fine sieve into a clean kettle. Let it cool, then refrigerate and, when the broth is cold, skim off the cake of fat from the top.
  4. Return the turkey broth to the heat. Add the potato , carrot, green pepper, onion, garlic and marjoram.
  5. Cook until the vegetables are tender, about 10 minutes and season to taste with salt and black pepper.
  6. Stir in the milk mixed with the egg yolks and add, if used, the dry sherry, chopped turkey and hard-boiled eggs.
  7. Just before serving, stir in the butter.
  8. Serve with hot toasted, buttered crackers.

Reviews

(1)
Most Helpful

Just TOO good. Husband loved it. Since I don't know what bouquet garni is, I omitted it. Also omitted the boiled eggs in case I needed to freeze it. After adding a couple of tsp of salt substitute, this was so so GOOD! Not having access to fresh herbs, I had to make do with dried and used 2 tsp of marjoram. I made half with the butter and half without the butter and both were great!

ellison52 January 25, 2009

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