Bones and scraps of turkey
Sm. amount of leftover dressing
1 qt. cold water
1/2 c. chopped celery
1/2 c. thinly sliced carrots
1 onion, chopped
1 tbsp. butter
1 tbsp. flour
Dash mace
Salt and pepper to taste
1 c. cream or evaporated milk, scalded

Place turkey scraps and bones in a large kettle and cover with cold water. Add celery, onion, and carrots and simmer 2 hours. Let cool slightly, enough to handle bones. Remove all meat from bones, discard bones and return meat to broth.

In small dish or pan, add flour to heated butter. When stirred smooth, add to soup and cook until slightly thickened. Add mace and season with salt and pepper.

Remember, the dressing already had salt; so, taste first before adding more salt. Simmer a few minutes longer. Add cream or evaporated milk and serve immediately. Serves 4-6.