Skim the top a few times while it's cooking and you have broth for soups - way better than canned and way less wasteful.

Reviewed On: Nov. 16, 2008

This was really good, so good I added it to my real-life index card recipe file. I think it will be a staple because these are ingredients I often have on hand, and it's a great way to use leftover turkey (or chicken, I'm sure), and whatever vegetables you have. I didn't use celery but did use shredded cabbage and carrots. I cooked the vegetables for less time than was stated and left them still fairly crunchy. Next time, I will stir a little cayenne pepper into my oil before cooking for some heat. Also, if you don't want to use non-stick pans due to toxicity, you might want to beat then microwave your eggs in a glass bowl to keep from getting out a bunch of pots and pans. The recipe called for one egg, which I used, but next time I will use two. Oh, another thing, I used a "fake broth" from when I boiled some chicken breasts and veggies for my daughter instead of canned stock. Worked fine.

Reviewed On: Nov. 29, 2007