Turkey Bone Soup by Byron Chitwood.

This soup reminds me of “Stone Soup”, a book that was written for children.  If you have young children or grandchildren, be sure and get the book and read it to them.  They will love the story and learn the value of sharing which is involved in the theme of the story.

When you carve a turkey, be sure and save all the bones to make this delicious soup.  Also if you cut all the boney pieces off before you roast your turkey, save them too.  All these can be frozen for later use in making soup.  Another good idea is keep all the skin from the carved turkey for later use.

First, if you did cut the boney pieces and save them, you can either skin them or boil them with the skin on.  Put all the bones in a large stock pot and cover with water.  Bring to a boil and then simmer for several hours.  Take all the solids out of the broth and strip and save the meat from the bones.

Throw all the fat and skin in a skillet and fry until crisp.  Remove and drain the liquid fat.  Then chop the crisp skin in to fine pieces.

Strain all the broth to remove any of the small bones that might have settled in the stock pot and then pour the broth back into the stock pot along with the bits of meat and crisply fried skin pieces.  Taste of the broth and season with salt and pepper (both black and some red pepper flakes).

There is something lacking in your “bone soup”.  It would taste a lot better if you added some of the following that you probably grew in your vegetable garden: Onions, carrots, potatoes, celery, turnips, parsley, Roi Tel tomatoes, garlic, cabbage or collard greens and whatever other vegetables that you have available.  You can literally clean out the refrigerator when making “bone soup”.  This soup goes best with cornbread. See below.

CORNBREAD

 Put a 9X9 inch square skillet or equivalent round one in the oven set at 450 degrees F.

Mix 1 ¼ cup cornmeal with 1 cup white or wheat flour, two teaspoons baking powder and one teaspoon of salt.  No sugar please!

Mix 1 ¼ cup buttermilk, 2 eggs, and ¼ cup cooking oil.  If you have it, add some chopped dill weed, celery, cilantro and chopped jalapeno peppers (if you like your cornbread hot).  Don’t add the jalapeno pepper if you are entertaining small kids.  Stir until well mixed and pour into the dry ingredients.  Mix them together.

Take the iron skillet from the oven and brush well with cooking oil.  Pour the mixed ingredients into the skillet and place back into the oven.  Bake for about 25 minutes and serve hot with the “bone soup”.

Read the book “Stone Soup” to your youngsters and then play act the story when making “bone soup”.  The kids will love helping making the soup and they will also learn to love vegetables.