Prep 0 mins
Cook 0 mins
- 1 turkey carcass, roasted, leftover
- 2 quarts water, cold
- to taste bouquet garni
- 2 whole cloves
- 1 cup potato, finely diced
- 1⁄2 cup carrot, finely diced
- 1⁄4 cup green pepper, finely chopped
- 1⁄3 cup onion, chopped
- 1 clove garlic
- 2 sprigs marjoram
- 2 cups milk, scalded and cooled
- 2 egg yolks, beaten
- 1 1⁄2 tablespoons unsalted butter or 2 -3 tablespoons sherry wine
- 3⁄4 cup turkey meat, chopped
- 2 eggs, hard-boiled and chopped
- In a large kettle, combine all of the bones and any leftover skin of the roast turkey with the bouquet garni and the cloves.
- Add the water, bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours.
- 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.
- Return the turkey broth to the heat. Add the potato , carrot, green pepper, onion, garlic and marjoram.
- Cook until the vegetables are tender, about 10 minutes and season to taste with salt and black pepper.
- Stir in the milk mixed with the egg yolks and add, if used, the dry sherry, chopped turkey and hard-boiled eggs.
- Just before serving, stir in the butter.
- Serve with hot toasted, buttered crackers.
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!