Turkey Afterlife
Naturally we made -- rather LL made -- a deep rich broth from the turkey carcass and then used that for a splendid, hearty
Turkey, Barley and Mushroom Soup from The Williams Sonoma Cookbook (Free Press, 2008, $35.95). I had to take a cleaver to those thick bones, but talk about rib-stickin' earthy flavors!
We slurped up bowls of this concoction last night…
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