Thanksgiving typically yields tons of leftovers, but what about that turkey carcass? You can’t just toss out those bones — they’re packed with loads of delicious nutrients! Every year I take my leftover turkey carcass, break it up into smaller pieces, throw it in a pot of water, and boil it down into a tasty stock that welcomes December with warm bellies.
To make the stock:
Turkey carcass
3 stalks of celery
3 carrots
1 onion, quartered
2 or 3 cloves of garlic
3 bay leaves
A few peppercorns
1/4 tsp salt
Put your ingredients into a pot. Cover everything with water. Bring to a boil, then simmer for three or four hours. Skim the fat if using right away, forget about it if you’re not. (Refrigerating the stock will bring the fats to the top, forming a coating that can be easily removed when chilled.)
To make turkey soup:
Turkey broth
Leftover turkey meat
Veggies of your choosing
Potatoes (or noodles if you prefer)
Salt & pepper to taste
Simmer your soup on the stove, warming everything through. If you choose to add noodles, cook them separately to avoid them absorbing all your soup. Serve with crusty bread, leftover biscuits, crackers, or whatever suits your tastes.
