Biscuits & Gravy

8 biscuits (refrigerated or homemade)

1 package pork sausage (I prefer spicy)

1/4 C flour

2-3 C milk

Bake biscuits according to package directions. Cook sausage over medium heat until completely heated through. Add flour and mix well. Slowly add milk, 1/2 cup at a time until desired thickness. Remove gravy from heat. Serve immediately over biscuits.

Jamaica's Thanksgiving Leftovers Soup

Broth

Carcass from one roasted turkey

1 large onion, quartered

2 carrots, peeled and chopped

2 stalks celery, coarsely chopped

4 garlic cloves, smashed

1 bay leaf

10 whole black peppercorns

Add all ingredients to a large stock pot and just cover with cold water. Bring to a boil. Reduce heat to a gentle simmer. Cook for 1-2 hours. Strain solids out of broth and set broth aside.

Soup

1 large onion, chopped

2 carrots, peeled and sliced

2 stalks celery, sliced

2 garlic cloves, chopped

1 tbs olive oil

3 tbs melted butter

6 tbs flour

2 C stuffing

1 tsp rosemary

1-2 C shredded turkey

1 can corn, drained

salt and pepper

Heat oil in stock pot used to create broth (no need to wash). Add onions and garlic and cook until golden brown. Add carrots, celery, rosemary and reserved broth. Bring to a simmer and cook vegetables until soft, about 10 minutes. In a small bowl, mix butter, flour, salt and pepper together until smooth. Add stuffing and mix until well combined. Roll dumpling mixture into small balls and drop into simmering soup. Cook for 3-4 minutes. Gently stir in turkey meat and corn. Season with salt and pepper to taste.