It’s been a while since I posted a recipe. Frankly, I haven’t been cooking up much that was new (or easy to make.) But, since there may be a surplus of turkey stock at your place in the near futre, I thought I’d pass along a modified stew for your jaded tastebuds.

Avogolemono soup (recipe) is easy to make, so is my mom’s veal and celery stew that I find so delicious. Why not combine them?

Turkey stock

2 TBS of lemon juice (or juice of 1/2 lemon or more to taste)

2 ribs of celery, chopped

a bit of leftover turkey or chicken, chopped.

Add or skip the egg depending on how you’re feeling.

Heat ‘n eat.

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