November menus: out of the oven, two meals from two panfuls of vegetables. After-Thanksgiving chowder - recipes

Sunset, Nov, 1984

Turkey stock. Pull meat off a roast turkey carcass; reserve meat to use in soup (preceding). Break carcass into pieces that will fit into a 6- to 8-quart kettle. Add 1 onion (cut in chunks), 2 stalks celery (cut in chunks), 1 teaspoon each rubbed sage and ground allspice, 2 teaspoons poultry seasoning, 4 chicken bouillon cubes, 2 quarts water, and 1 cup whipping cream (or 1 more cup water).

Bring liquid to a boil over high heat; cover, reduce heat, and simmer for 2 hours to blend flavors. Pour broth through a strainer and discard bones and vegetables. Use broth hot or cool; cover and chill up to 2 days; freeze for longer storage.