Yesterday was Thanksgiving, purchase and we had 33 people here at our house. It was fun and loud and the food was fantastic!
After everyone finished eating, hepatitis I cut up the turkey carcass with the help of my mother-in-law and placed it in my electric pressure cooker along with several cups of water (didn’t measure — about four?) and cooked on high for 30 minutes to make stock. After it cooled, I strained out the broth into plastic storage ware and then separated the meat from the bones. The meat filled up half a gallon zip lock bag. I also saved the drippings from the turkey roasting pan along with the chopped onions and celery that I cooked with the turkey. I placed it all in the frig til I figured out what I wanted to do with it today.
Leftover Thanksgiving Soup:
Turkey broth and drippings (minus the fat that had accumulated at the top)
Turkey (only used half of what I had — freezing the rest for another day)
Bacon-wrapped green bean bundles, chopped (brought by my niece Rachel)
Broccoli-rice casserole (brought my my sister-in-law Sandra)
Baby carrots, chopped
Giblet gravy (only about a 1/2 cup left)
Combine all in a large soup pot and heat. That’s it!