Today is the day of Thanksgiving here in the USA. A whole day dedicated to the giving of thanks. I spend my life in gratitude of every day and all that I am allowed to receive. But, on this special day I am extra grateful for all of the blessings in my life and…No this isn’t going to be one of those mooshy smooshy posts. But, it is one written from my heart and sent straight to yours. Thank you, for your bloggy friendship, for your participation here at Katherine Corner and thank you to every single one of you who takes time out of your day to read what I share. I am wrapped every day in the love of my hubby, family, friends and our sweet pup Izzy. My life is truly filled with blessings. YOU, my sweet bloggy friends, are the Cherry on the Cake of my Happy. Thank you!
As a Taste Of Home Blogger I am happy to share this terrific Turkey Soup recipe with you. If you have leftovers you will be looking for some ideas to use them. You can find my Thanksgiving leftover recipes HERE and more from Taste of Home here too.
1 leftover turkey carcass (from a 10- to 12-pound turkey)
2 quarts water
1 medium onion, halved
1/2 teaspoon salt
2 bay leaves
1 cup chopped carrots
1 cup uncooked long grain rice
1/3 cup chopped celery
1/4 cup chopped onion
1 can (10-3/4 ounces) condensed cream of chicken or cream of mushroom soup, undiluted
Place the turkey carcass in a stockpot; add the water, onion, salt
and bay leaves. Slowly bring to a boil over low heat; cover and
simmer for 2 hours.
Remove carcass; cool. Strain broth and skim off fat. Discard onion
and bay leaves. Return broth to the pan. Add the carrots, rice,
celery and chopped onion; cover and simmer until rice and vegetables
Remove turkey from bones; discard bones and cut turkey into bite-size
pieces. Add turkey and cream soup to broth; heat through.
Yield: 8-10 servings (about 2 quarts). 8-10 Servings © Taste of Home 2013
Happy Thanksgiving, Happy day and Happy Weekend wishes to you all.♥
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