Melinda’s Thanksgiving Left-overs Soup

Ingredients

• 1 cooked turkey (bones only - all meat removed)
• 2 cups apple brandy or cream sherry
• 8 cups no salt chicken broth
• 3 cups water
• 8 fresh sage leaves
• 1 bay leaf
• 2 sweet onions quartered
• 2 whole green apples quartered
• 2 whole oranges quartered
• four cups fresh cranberries
• Once broth is strained we will cook and/add these
• 10 celery sticks sliced into little half-moons
• 1 Large sweet onion diced
• 4 to 6 cups bite size turkey meat
• 4 cups sweet potato casserole (use a less sweet version)
• 1 cup mashed potatoes
• Green beans from casserole or plain add to taste i
• Salt, pepper to taste
• Ground cayenne pepper to taste
• Apple Cider Vinegar to taste
• Brown sugar if needed, to taste

Instructions

1. For the Broth;
2. place all broth ingredients in large heavy pot. Bring to a boil and then reduce to simmer covered for 2 hours.
3. Uncover to cook off alcohol for 30 minutes
4. remove large bones and chunks and then strain off remainder of small chunks-straining broth into bowl - discard all that was strained out. Set bowl of broth aside - strain any fat using fat separator in batches and set broth aside.
5. Heat the same pan to med high and swirl olive oil 3 times around pan
6. place 1 finely chopped large sweet onion and 8 sliced celery sticks and sauté till crisp/done then
7. pour in 1/4 of the broth. Slowly add the sweet potatoes and the mashed potatoes while whisking. In the end add all of the potatoes. Add more broth unless you have the consistency you desire (can save any remaining broth by freezing.
8. Add salt, pepper and “heat” to taste
9. This soup should be even on the sweet/sour/hot/salty. If shy on sweet - add brown sugar, if shy on sour, add vinegar, if shy on hot - add more cayenne pepper.
10. Add cubed or shredded turkey and green beans if you have them
11. combine and heat through.