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Ingredients
2 to 3 Cups small bits of turkey
3 to 4 Cups cornbread dressing
10 to 12 Cup water
6 Chicken bouillon cubes
1 to 2 Onions, chopped
4 Potatoes, cubed
2 Cups carrots, thin sliced
1 Large turnip, cubed (optional)
6 to 8 Celery stalks, sliced
1/4 Head cabbage, sliced (optional)
1/4 Teaspoon pepper
Salt to taste
1 Bay leaf (remove before serving)
1 Tablespoon parsley, chopped
Instructions
Bring water to boil. Add bouillon cubes and let dissolve. Add vegetables and cook until just barely tender. Add cornbread dressing and turkey to soup mixture. Great way to use leftovers. May be frozen.