| Using leftover turkey, pull the meat from the carcass
with your fingers, thus ‘jerking’ the meat. Sauté the vegetables
in the olive oil until tender. After the veggies are cooked, add the meat
and seasonings. Take the ½ cup of flour and dilute with warm water
until a paste forms, then add to mixture. Cook over med-low heat for about
one minute then add stock, milk and potatoes and then simmer gently for
about forty minutes, stirring occasionally. Continue the simmering process
until soup thickens. Serve with warm cornbread… |
