I've made this twice...the 1st time I went by the receipe almost exactly. It was okay, but I was slightly grossed out by having to fish the turkey bones and body parts out of the stock. The 2nd time, I used half of the carcass of a 16lb turkey, and tied it into cheesecloth. This method flavored the stock without the bony-mess. I added what was left of my french meat stuffing (has a bit of ground beef and ground pork in it), leftover homemade gravy, and medium egg noodles - which I cooked separately and added once the soup was done...and WOW = DElish !!! I did not add sage or poultry seasoning since I add Bell's Poultry Seasoning to my stuffing and spices are in that already. With a few modifications, this soup is the bomb-dot-com. Thanks to the OP for a great starter receipe.
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I've made this twice...the 1st time I went by the receipe almost exactly. It was okay, but I...