2 to 3 c. sm. bits of turkey (turkey bones may be boiled, then bits of turkey removed, water may be used in soup)
3 to 4 c. cornbread dressing
10 to 12 c. water
6 chicken bouillon cubes
1 to 2 chopped onions
4 potatoes, cubed
2 c. thin sliced carrots
1 lg. turnip, cubed (optional)
6 to 8 stalks celery, sliced
1/4 head cabbage, sliced (optional)
1/4 tsp. pepper
Salt to taste
1 bay leaf (remove before serving)
1 tbsp. chopped parsley

Bring water to boil. Add bouillon cubes and let dissolve. Add vegetables and cook until just barely tender. Add cornbread dressing and turkey to soup mixture. Great way to use leftovers. May be frozen.