1 Large Onion, chopped 1 cup celery, chopped fine 6 tablespoons butter 6 tablespoons all-purpose flour 1/2 teaspoon black pepper 1 1/4 teaspoons garlic salt 1/2 teaspoon dried thyme 1/2 teaspoon parsley flakes 1 1/2 cups milk or half & half cream 4 cups cooked turkey, cubed 4 carrots, cut into 1/4-inch pieces 2 medium potatoes, peeled and diced 2 cups turkey or chicken broth * 1 (10-ounce) bag frozen green peas
Method: In a large boiler (Southern term for pot), sauté the onions and celery in butter until tender Stir in the flour and all of the seasonings, while gradually adding the milk. Stir constantly until thickened. Add the turkey, carrots, and potatoes. Now add enough broth until soup is of desired consistency. Cover and simmer for about 15 minutes. Now add the frozen green peas. cover and simmer until peas are tender, for about 15 minutes.
* When you initially cook your turkey, be sure to save the broth. Freeze it until you get ready to make your soup. Delicious with a wedge of Southern Cornbread.
4 tablespoons cooking oil or better yet, bacon grease ( I know you are trying to reduce calories) 2 cups buttermilk 2 eggs 1/2 teaspoon salt 1/2 teaspoon soda 1 cup cornmeal 1/2 cup self-rising flour
Method: Preheat oven to 400-degrees. Place your cast iron skillet in the oven with the cooking oil or bacon grease while the oven is preheating. Just keep a close eye on it. You DO NOT want the grease to overheat. Then mix all of the ingredients together by hand. DO NOT BEAT. Mix the ingredients JUST enough to moisten them. Then pour the mixture in the skillet on top of the hot grease and cook for about 30 minutes until done.