gravy left from cooking the turkey
1 - Cut from the breast of the turkey any meat that has been left there, but do not take off what may still remain
on the back, the drumsticks and the wings.
2 - Cut off the wings and the drumsticks, and cut the back into 4 pieces.
3 - With these sections in the kettle put whatever gravy may have been left and 3 tbsp of the stuffing, and
add enough waqter to half cover them.
4 - Let it simmer gently, covered closely, for 45 minutes, adding water if needed, but not too much.
5 - Stir often but be careful not to separate the meat from the bones.
6 - Season with salt and pepper.
7 - The bony framework of the turkey may be used for soup.