Turkey Soup

• Turkey carcass/bones

• Leftover turkey meat (a mix of dark and light is best, with dark meat preferred)

• Potatoes

• Onions

• Garlic

• Carrots

• Celery

• Mushrooms, corn, whatever other vegetables you have around that seem like they'd be tasty

• Leftover gravy (optional)

• Rice, barley, couscous, flour, stuffing (optional as thickener or for grain in the soup)

Break up turkey carcass and bones into as small pieces as can be done conveniently, place is a large pot or slow cooker and cover with water. Add some of the vegetables (be warned that some of them may turn to mush if inserted at this point) and turkey meat, and cook on low heat for several hours. Take thoroughly cooked bones and break them open to expose marrow, add some more veggies, cook again on low for a few hours. Strain soup (keeping broth) to remove bones/connective tissue/parts of the turkey carcass you don't want to eat. Return strained soup (sans bones) to broth, add remaining vegetables, any additional meat, any leftover gravy, and any grains or thickeners you'd like, and simmer until it seems done.

Can be frozen for later.