Name: Turkey Revenge Soup
Ingredients: 1 Turkey carcass, wings & all; The scraps left after; Carving*; Any left over gravy; Any left over vegetables; 2 lg Carrots, sliced; 2 Stalks celery (& tops),; Chopped; 1 cn (12 oz) no salt green; Beans, drained; 2 qt Boiling water; Any peels, root ends and; Leafy tops left over from -; Onions, celery, potatoes,; Carrots; Several bruised garlic; Cloves; 12 oz Wide egg noodles; 1 cn (12 oz) no salt corn,; Drained; 1 lg White onion, chopped; Salt & pepper to taste

We learn throughout the years that God is faithful. You know when God gave new exhortations to the Israelites; often He reminded them of His faithfulness during the Exodus. He wanted the Jews to realize that He could be trusted in the present because of His faithfulness in the past. The same principle applies to our lives as well. The more we see His faithful hand shaping the events of our lives in the past, the more we realize that He can be trusted in the present. In hindsight, we can recall the situations when God either removed a trial or gave us sufficient grace to endure the trial. We can recall the good ways He has shepherded us along life’s journey. He has never disappointed us. Through experience, we learn that God keeps His Word and never fails on His promises. We learn that He is good. We learn that God can be trusted.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains, Eggs		Soups/stews, Poultry	12	Servings

INGREDIENTS

1		Turkey carcass, wings & all
		The scraps left after
		Carving*
		Any left over gravy
		Any left over vegetables
2	lg	Carrots, sliced
2		Stalks celery (& tops),
		Chopped
1	cn	(12 oz) no salt green
		Beans, drained
2	qt	Boiling water
		Any peels, root ends and
		Leafy tops left over from –
		Onions, celery, potatoes,
		Carrots
		Several bruised garlic
		Cloves
12	oz	Wide egg noodles
1	cn	(12 oz) no salt corn,
		Drained
1	lg	White onion, chopped
		Salt & pepper to taste

INSTRUCTIONS

Cut wings off carcass and cut up the remaining bird as you would a
chicken for frying.  Place the carcass pieces and any left over peelings &
parings into a stock pot and fill with water. Add garlic cloves. Fill the
stock pot with water and bring to a boil. Reduce heat to a simmer and let
it cook until the liquid is reduced by 1/3. Remove from heat to cool cover
and refrigerate overnight.  The next day remove the congealed fat from the
top of the broth.  Drain the contents through a collander into another
large pot. Return the broth to the stock pot. Go through the collander and
remove vegetable & garlic pieces and discard. Next, go through the turkey
remnants and pull out all the meat and add to the stock pot. Add any left
over vegetables, carrots, celery, corn, green beans and the onion to the
pot.  There should be *just* enough liquid to cover the contents. Place
over heat and bring to a boil. While you're waiting, cook the egg noodles
per package directions and drain. Simmer the soup just long enough to cook
the carrots. Add 2 quarts of water, egg noodles and left over gravy. Adjust
seasonings (salt & pepper).  Stir well, let simmer long enough to heat
noodles and serve.
Makes a bunch!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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