Turkey Bisque....(Light Version)

A healthy delcious way to use the turkey carcass and last bits of meat



turkey carcass
4 cups turkey, chicken, or vegetable stock
3 large carrots, peeled and sliced
2/3 cup diced onion
4 minced garlic cloves
1 or 2 stalks celery, minced
2 tablespoons flour
1 cup milk (we use 2%)
2 Tablespoons butter
olive oil for sauteing veggies
salt, black and white pepper, crumbled dried sage, thyme,  and marjoram
1 cup or more of chopped left-over turkey
nutmeg
dry sherry


Break turkey carcass up as much as possible and simmer it in stock in a covered soup pot for an hour.    In the meantime saute onion, garlic, carrots, and celery in a skillet with a tiny bit of olive oil.  When the veggies are tender, stir in the flour and add your seasonings of choice.  Turn off heat and let veggies rest.  When carcass has finished simmering remove all carcass from stock using tongs.  Add sauteed veggies to stock. Stir in left-over turkey meat and milk.  Heat this mixture and simmer for 5 to 10 minutes.  Taste and adjust seasoning.  Stir in butter, nutmeg, and a splash of dry sherry if desired.