Thanksgiving, now and then, plus turkey soup directions

My husband and I finally finished off the turkey soup. Of course, the cranberry salad, sweet potato dish, corn pudding, and pumpkin and pecan pies are long gone. (See directions for turkey soup below.)

Curious about what the pilgrims ate on that first Thanksgiving, I read an interesting article in the Fort Worth Star Telegram by Julie Lesnik. Since waterfowl was plentiful…” they were probably “… eating goose and duck rather than turkey.” An Indian leader gave five deer to the governor, so venison may have also graced the table. “There’s no account of cranberries at the first Thanksgiving,” probably because boggy regions of Massachusetts were several miles away. Since the first record of potatoes grown in New England was in New Hampshire in 1722, no mashed potatoes were served at that Thanksgiving dinner.

A stew called sobaheg, generally consisting of beans, corn, poultry, squash, nuts, and clam juice may have been served along with Indian maizium, or corn bread.

I should have persuaded my daughters and grandson, who came late, to take more leftovers on Thanksgiving Day, but my husband and I sure enjoyed the rest of the turkey, side dishes, and pumpkin and pecan pie with whipped cream.

I finally lost the four pounds I gained from feasting on Thanksgiving dinner and eating the leftovers, but then I enjoyed a birthday lunch and steak dinner, plus attended two Christmas parties. Thankfully, there are only two more Christmas parties coming up, so maybe after New Year’s Day, I can lose more pounds than I gain.

TURKEY SOUP

After I cut most of the meat off to save for sandwiches, I broke up the carcass enough to get it into my big stew pot, added plenty of water, cooked that for an hour, and refrigerated it, pan and all. The next day, I took the pan out of the refrigerator and let it warm up for an hour before cutting the rest of the meat off the bones. {I didn’t want to freeze my fingers.} After rubbing off the gelatinous mixture, which held all the flavor, into the pan, I discarded the bones, added more water and heated the mixture. I sliced carrots, about two cups, and added those with 2 cups of frozen peas. After boiling that for twenty minutes, I added about six spoonfuls of congealed gravy, which I’d kept refrigerated. As soon as that melted and blended in, I tasted the soup and added enough water, gravy, salt, and pepper to make it taste good.

We ate two bowlfuls, and I refrigerated the rest.  The next time I served it, I added more water and more gravy and heated it until the gravy spoonfuls had melted.

Since I’m serving turkey again for Christmas dinner, I guess I’ll be making it again.

 

About carolynrae

Carolyn Rae (a/k/a Carolyn Rae Williamson) - Her passion is writing romantic suspense and delving into the minds of stalkers, bombers and terrorists that threaten the course of true love. Romancing the Doctor, follows two lovers in a search for a dangerous virus spreader. It was published on May 22, 2018, Watch for the Cordillera Royals Series, soon to come, with Pretend Princess, Royal Wedding Scoop, and Holiday with a Royal. She has also written a Witness Protection Series, which includes Hiding from Love, Protected by Love, and Tempted by Love. She wrote the text of There IS Life After Lettuce (Eakin Press), a cookbook for heart patients and diabetics and has a master's degree in home economics. Whenever she tastes a delicious high calorie dish, she goes home to make a more healthy, but still tasty version for her husband to taste. Her profile, travel, and cooking articles have appeared in the Fort Worth Star Telegram, The Dallas Morning News, Positive Parenting, AAA World, Hawaii and Alaska, and Romance Writer's Report.
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