Family members of Wendy and David Phipps of Houston gathered together Saturday at their home to celebrate both the Thanksgiving holiday and an early 99th birthday for patriarch of the family, Ernest Waters. Guests included Jeff and Carol Mitchell of St. Peters; Jason and Erin Mitchell of St. Charles; Jon and Alicia Brozovich and daughter, Lena, of Wentzville; and Weston Phipps, who is home for the holiday from college in West Plains. Waters' actual birthday is today (Dec. 1).

Guests visiting during Thanksgiving week in the home of Kenny and Carol Stickens of Houston were Kyle, Apryl and Wakeland Stickens from Allen, Texas; Kevin, Noemi, Caden and Mia from Midlothian, Texas; and Carol’s brother and sister-in-law, Roger and Cheryl Anderson, of Erie, Pa. On Saturday, they were surprised with a 50th anniversary party with friends and family attending.



Turkey Soup


• Carcass of one turkey (about 1 1/2 pounds) without skin

• 8 cups low-sodium chicken broth

• 1 head garlic, halved crosswise

• 2 bay leaves

• 2 sprigs fresh thyme

• 2 cups diced skinless turkey meat (white or dark meat)

• 1/2 pound green beans, trimmed and cut into one-inch pieces

• 2 cups frozen corn kernels

• 1 large sweet potato, peeled and cut into 1/2-inch dices

• 1 cup small dry pasta shape, such as ditalini

• 1/4 cup loosely packed fresh dill sprigs, chopped

• 1/2 teaspoon freshly ground black pepper

• Salt to taste

• Crusty bread for serving

Directions: 1. Put the turkey carcass, broth, garlic, bay leaves and thyme in a large Dutch oven (cut carcass in pieces if necessary so it fits) and add enough water to cover by an inch. Bring to a boil over medium-high heat; lower heat and simmer, uncovered, about 40 minutes. Strain the soup through a fine-mesh strainer into a large bowl; discard the solids. Add all but two cups of the broth back to the Dutch oven; reserve the remaining broth for another use (it will keep refrigerated up to three days or frozen up to one month).

2. Add the turkey meat, green beans, corn and sweet potatoes to the pot; cover and cook over medium heat for 15 minutes. Add the pasta and continue to cook, uncovered, until the pasta and potatoes are tender, 10 to 12 minutes. Stir in the dill and pepper and season to taste with salt. Serve with the bread.

To submit “comings and goings” to this feature, call Wendy Phipps at 417-967-4200 or email

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