Written with love, by Sarah-Elizabeth Stone
Quiet nights sharing a meal, chatting about the work day or discussing a good movie happen to be one of the highlights of my day. There’s something about the weather getting colder, the days getting shorter and my sweaters getting heavier that I love. Call me a cliché but if we could throw in a fire place, a few cats and huge slippers in there, I’ve practically died and gone to heaven.
I did this recipe right after our Thanksgiving dinner, using the leftover turkey bones. It’s a basic stock soup, but you can use anything and everything in your fridge, which is one of my very favourite things to do! So curl up with your love, sit in front of the fire place and enjoy! (Just make sure to start this recipe well ahead of dinner!
Ingredients
· Turkey bones, frame
· ½ cup of turkey meat
· 1 white onion, cut into quarters
· 8 cups of water
· 4 celery stocks
· 2 cups of sliced carrots
· ½ cup chopped broccoli
· 1 tsp salt
Directions
1. Have a strong stomach
2. Chop/cut up turkey frame and bones
3. On medium heat add 8 cups of water mix in turkey frame, onion, chopped celery stocks, bring to a boil and then let simmer for 3-5 hours
4. Remove turkey frame & cooked vegetables, strain broth, and bring back up to a boil
5. Add in carrots and broccoli and salt
