This recipe was adapted from one that my mom used to make. It is so delicious and the one turkey leftover recipe that we do every year.
1/4 cup unsalted butter
5 sliced potatoes
4 tsp. salt
1/2 tsp. pepper
3/4 tsp. chopped fresh thyme or 1/4 tsp. dried thyme
1 small bag frozen corn
3 cups cut up Doko Farm Heritage Turkey
1 1/2 tsp. Paprika
4 sliced medium onions
2 stalks of celery
2 cups stock made from your heritage turkey carcass
6 cups Pygmy Goat milk (or if you are not milking a pygmy goat, try 5 cups milk and 1 cup cream)
1 can creamed corn
Saute onions in butter until they are golden. Add potatoes, celery, salt, pepper, and heritage turkey stock. Simmer covered for 15 minutes until veggies are tender. Add the rest of the ingredients, except parsley. Heat and serve with parsley snipped over the top of each bowl.