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Turkey Stuffing Soup


1 roasted turkey carcass broken into, pieces
2 1/2 qt cold water
3 carrots, thickly sliced
3 celery stalks with leaves sliced
1 onion, chopped
1/2 cup chopped parsley
1 bay leaf
1 tsp dried thyme, crumbled
2 1/2 cup leftover turkey stuffing
2 cup turkey gravy
1 salt

Combine turkey carcass, water, carrots, celery, onion, parsley, bay
leaf, thyme, stuffing, gravy and salt in soup pot. Place over medium
heat and bring to boil, then reduce heat to simmer. Stir and break up
all clumps of stuffing. Simmer, covered, about 1 1/2 hours.
Remove carcass, saving any meat that can be stripped, and add up
to 1 1/2 cups of water if necessary to replace evaporation. Adjust
salt to taste. Let simmer 10 more minutes. Serve hot. Makes about
10 cups, or 8 servings.
Each serving contains about: 367 calories; 412 mg sodium; 94 mg
cholesterol; 17 grams fat; 16 grams carbohydrates; 35 grams protein;
0.67 grams fiber.





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