RECIPES
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turkey bones 2 celery stalks, cut into large chunks
giblets and neck 1 bay leaf
about 20 cups of water and ended up with 19 cups of stock).
Discard remaining bones and vegetables.
3 stalks celery, chopped 1½ tsp. salt
1 large onion, chopped ¼ tsp. black pepper
6 large carrots, peeled and chopped 2 cups turkey, cooked, chopped
1 tsp. minced garlic 2 eggs
2. Add the turkey, cover and simmer on low 1 hour.
3. Increase the heat to medium (you want to bring the soup almost back to a
boil).
salt, pepper and parsley.
it into the hot soup to make dumplings. (Ensure you dip the spoon down
6. Reduce heat for 10 more minutes and your soup is ready to serve. Enjoy!
Serves 6-8