Lyn Stone

This is a real quickie and great for a cook who has already spent one full day and night in the kitchen.

De-scrap turkey carcass. Cut meat bite size or smaller.

Open a can of cream of mushroom and cream of celery soup.

Add only one can of water OR broth if you have any left over or want to open a can. I prefer water (not so rich).

Add lots of pepper and steal pimento from a couple of olives and chop fine (for color!).

Mix and heat. Serve over rice (cook in bag kind. It’s quick and no mess).

Can be frozen for the next deadline if you’re sick of turkey.