Recipe: Leftover turkey and leek soup
Makes 4 servings of soup, 3 cups of stock

Ingredients:

1 turkey carcass, broken up into large pieces by hand
1 large leek, chopped
3 ribs of celery, chopped
3 medium carrots, chopped (divide in half)
Shredded leftover turkey meat (whatever you have left, I had about 2 cups)
2 teaspoons of dried thyme
Dash of salt and black pepper
(I included some bell peppers and small pieces of dark greens)

Procedure:

1. Place carcass in a large stockpot with celery, dried thyme, and half of the carrot amount listed above.

2. Fill with cold water, about 5 cups.

3. Bring to a simmer over medium low heat.

4. Reduce heat to low and simmer for about 3 to 4 hours with lid slightly open.

5. Remove from heat. Take out everything and strain soup through a sieve at least two times.

6. Cool the stock and refrigerate. My stock was left in there overnight. Skim the fat. (Now you have turkey stock. Read on for soup instructions).

7. Transfer stock to a pot.

8. Add remaining carrots, leftover turkey meat and leeks. Bring to a boil. Lower heat and simmer for about 15 minutes.

9. Season with salt and pepper.