TURKEY SOUP

This soup is one of the finest jewels in the crown of any Skaja descendant that wants to be recognized as a cook. Learn to do this one and you will please and impress anyone. It was originally made from these ingredients because they were in the refrigerator and would spoil soon if not used. Washing out a bottle of ketchup,gravy master, and worchestershire sauce will add magical qualities.



INGREDIENTS:

Turkey Parts: Necks,wings, innards and yes the tail.
Carrots
Celery
Onion
Stingbeans
Rutabaga
Allspice: Whole or ground
Ketcup
Worchestershire Sauce
Gravy Master
Salt and Pepper
Water and soup stock: chicken or beef

PROCESS:
Fill large soup pot halfway with water and place on heat to simmering temperature
Add whatever turkey parts you have available...the more you have the less stock you will need
Dice all vegatables into small peices...Nana Skaja wanted them very small...stringbeans dont dice well but cut them small...add to simmering pot as you finish dicing.
Add whole allspice after vegetables using at least 8 pieces or 1 teaspoon ground...this varies with the amount of liquid used...ground allspice can be added later to taste.

Allow this to simmer for at least two hours then add salt and pepper to taste:

Now add the ingredients that make it special. A few tablespoons of ketchup, worchestershire sauce, and a couple dashes of gravy master. Feel free to wash out the nearly empy bottles. Taste and add additional amounts to taste.

Serve with dumplings/drop noodles