Turkey Vegetable Soup
|Meaty turkey frame||1|
|Onion||1 Medium, chopped|
|Worcestershire sauce||1 Teaspoon|
|Dried sage leaves||1⁄2 Teaspoon, crushed|
|Canned whole kernel corn||17 Ounce, drained (1 Can)|
|Sliced celery||1 Cup (16 tbs)|
|Sliced carrot||1 Cup (16 tbs)|
|Diced turnip||1 Cup (16 tbs)|
|Snipped parsley||2 Tablespoon|
Break frame to fit Dutch oven.
Add 8 cups water, onion, 2 teaspoons salt, Worcestershire, sage, and bay leaf.
Cover; simmer 1 1/2 hours.
Remove turkey frame; cut off meat and dice.
Return meat to kettle; add vegetables and parsley.
Cover; simmer 45 minutes, stirring occasionally.
Remove bay leaf.