With all this turkey hanging around, you need to have a couple of recipes in your backpocket for how to use the leftovers.   I made this yesterday, and didn’t use precise measurements.  This is an outline for how to use what you have leftover.  Modifications are fine, this should be adjusted to what you have in the house.

This is the best tasting soup I have ever made, because it is rich, creamy and flavorful.  The small pieces of turkey are floating in a sea of deliciousness.  It tastes like you are eating a bowl of thanksgiving (which you kind of are)!  Freeze some to make healthy lunches later in the winter!

Ingredients

Turkey carcass

1 peeled carrot cut into 3

1 onion peeled and cut into 4

1 stalk of celery cut into 3

Bunch of your favorite herbs (I used Thyme, but Rosemary or Sage would also work)

4 tbsp unsalted butter with a drip of oil

4 peeled carrots chopped finely

1 onion peeled and cut into small dice

Tip:  Don’t be worried about making the carrots and onion exactly even, you will  be pureeing them later anyway.

Approximately 1/2 cup heavy cream

Approximately 1 cup whole milk

1 tsp dried herb (again I used thyme)

1 tsp salt (salt will depend on how well seasoned the gravy and mashed potatoes you use are)

Approximately 1 cup leftover gravy

Approximately 1 cup leftover mashed potatoes (if you have them, they will help thicken and flavor the soup)

2 cups of finely shredded turkey

Put the bones and coarsely chopped celery, carrot, onion and the bunch of herbs into a large stock pot (tied in cheesecloth if you have it, just tied together with thread otherwise – actually you will see, I just threw it in).

Cover with cold water 3 inches higher than the bones.

Tip:  Don’t forget to save the wish bone!

Bring to a boil and skim off any scum from the surface.  Turn the flame to medium and simmer the stock for 1 hour, stirring occasionally and skimming if you see the need.

After an hour of simmering, strain everything out of the stock into a larger pot, then pour back into the original pot.  In a large dutch oven (or a regular pan) add the butter, oil and heat.  Once it is starting to bubble add in the chopped carrots and onion.  Sautee for 5 minutes moving around often.  Once the veggies are tender, pour them into the stock (if you are in a large Dutch oven you can add the stock into the veggies and finish the soup in that).

Add in the heavy cream,  milk, thyme, salt, gravy and mashed potato (and whatever else you are going to add besides the turkey).  Use an immersion blender to make the soup a silky creamy soup with little orange spots.  Add in the chicken and heat everything through for 10 minutes.  Ready to serve!

Serve with quick fried shaved parsnips or onions on top, whichever you have left from Thanksgiving!