TURKEY-AND-CRANBERRY CHOWDER

      Title: TURKEY-AND-CRANBERRY CHOWDER
  Categories: Soups, Main dish, Poultry
       Yield: 4 Servings
  
       1    Turkey carcass
       4    Bay leaves
       1 ts Black peppercorns
       4 tb Margarine or butter
       1    Carrot; diced
       1    Celery stalk; diced
       1 md Onion; diced
       4 tb Flour
      10 c  Water and/or chicken broth
       1 md Potato; peeled and diced
   1 1/2 lb Raw or cooked turkey
            - or the meat which is
            - left on the carcass, diced
       1 ts Salt; or as desired
     1/4 c  Vinegar
     1/8 c  Sugar
     1/2 c  Fresh cranberries
     1/2 c  Sour cream
  
   REMOVE THE MEAT FROM THE TURKEY CARCASS and reserve. You'll need
   about 1 pound of meat for dinner. Break up the carcass, wrap it in
   cheesecloth with bay leaves and peppercorns and set aside. Melt the
   butter in a large pot, add carrot, celery and onion and cook over
   medium heat, stirring occasionally, 5 minutes. Stir in the flour,
   then slowly add the water and broth. Add the carcass, cover and bring
   to a boil. Remove cover and cook 45 minutes. Remove and discard the
   carcass. Add potato and cook 10 minutes. Place the turkey and salt in
   the pot and cook 10 minutes more. Meanwhile, in a saucepan, combine
   the vinegar and sugar. Let cook until there is no liquid left and the
   sugar begins to turn dark golden brown. Immediately add the
   cranberries. Lower heat, cover and let cook 5 minutes, or until the
   cranberries compote. Pour into a serving bowl. When it's time for
   dinner, strain the soup into a tureen. Decorate each soup bowl with a
   mixture of diced vegetables, potato and turkey. Ladle the soup at the
   table and pass the cranberry compote and sour cream.
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