Stuffing Soup!

I made what I consider two momentous discoveries this past Thanksgiving. Stuffing soup. Adding the leftover stuffing to the turkey soup you make from those turkey bones does wonders for the soup!  It thickens just a little. It volunteers the turkey juices that made the stuffing moist back to the soup in extra flavor. And it gives you that good housewifey feeling of using every scrap of what you paid your hard-earned money for.

The other thing that's a "must," which perhaps you already knew, is to save that lovely brown juice that spreads onto your platter as you carve the turkey. It's so rich that it will jell in the fridge. Then, you can skim off as much fat as you want and still keep the rich flavor that will add so much to your soup.

If you have had too much turkey by the time the bones are uncovered, you can freeze the bones, or make the soup and freeze that. Either way, you've got a treat just waiting in the freezer for that February day when you think, "Man, I could use some soup today!"

You do make soup from your turkey bones, don't you?  If not, well, next year you simply must.

That is all.