Turkey Leftovers.
Ho! To soup season!
Here’s a beauty from Alexis Soyer’s inimitable cookbook, Shilling Cookery for the People.
I actually still have my turkey giblet, frozen for gravies, but this seems like a curious alternative. Love throwing in some dry white wine for soups to give it a little something special. Pleased to discover I’m in good company!
Witty Remarks and Insights Welcome~