One of the local chefs on television here in Phoenix said that today - Wednesday - is the last day to use turkey leftovers. If you have any turkey left that you can't use by tonight, date it and freeze it. So, with that in mind, here is a way to use that turkey carcass and all those picked-over turkey pieces to make a delicious, hearty turkey soup.
Turkey Soup
Put turkey bones (with all meat scraps) from 1 turkey into soup pot. Fill with water (at least 7 cups), add one onion quartered, a celery stalk and a carrot or two broken into pieces, and a couple of bay leaves to flavor the broth. Simmer for 2 to 3 hours to remove meat from bones. Strain out bones, cooked vegetables and fatty meat. Cut any turkey meat you like into bite-size pieces. Reserve broth.
Adjust the following ingredients to suit your taste, but I always add more carrots, corn and turkey than the recipe calls for. The lemon gives the soup a nice freshness but you don't really taste it.
Ingredients:
1 tablespoon olive oil
1 large onion
3 carrots
3 celery stalks
4 1/2 cups turkey stock
1 cup corn
1 cup turkey, diced (or as much as you'd like to add)
1/4 teaspoon salt
1/4 teaspoon pepper
1 lemon
Directions: In a heavy saucepan, heat olive oil over medium-high heat. Reduce heat and add finely diced onions, carrots, and celery; cook until soft and golden brown, about 5 to 6 minutes. Add corn, turkey, salt and
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