Turkey Chowder

1. 1

   In a large kettle, combine all of the bones and any leftover skin of the roast turkey with the bouquet garni and the cloves.

2. 2

   Add the water, bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours.

3. 3

   Strain the broth through a fine sieve into a clean kettle.

4. 4

   Let it cool, then refrigerate and, when the broth is cold, skim off the cake of fat from the top.

5. 5

   Return the turkey broth to the heat.

6. 6

   Add the potato , carrot, green pepper, onion, garlic and marjoram.

7. 7

   Cook until the vegetables are tender, about 10 minutes and season to taste with salt and black pepper.

8. 8

   Stir in the milk mixed with the egg yolks and add, if used, the dry sherry, chopped turkey and hard-boiled eggs.

9. 9

   Just before serving, stir in the butter.

10. 10

    Serve with hot toasted, buttered crackers.

* Per serving · 4 servings · Values may vary.