Unboring Turkey Leftover Soups

First, Make Your Stock. In a large soup pot, place the turkey carcass and any orphaned bits of meat, and cover with cold water. If there was leftover gravy, add that too, but no more than one cup. From yesterday’s relish tray, salvage the carrot sticks, celery sticks, and green onion; throw them in the pot too. Simmer over low heat for about an hour (this is also a great place to use your slow cooker). Strain out and discard all the solid bits and pieces; refrigerate the remaining stock until the fat congeals on the top; remove and discard the solid fat. Now you have rich, flavorful turkey stock, ready for the next steps. Let’s say, for simplicity, that you have approximately 4 cups of stock. If not, add enough water to bring the total up to that, because the following recipes assume that you start with 4 cups of liquid. With all the various additions, that will give you 4 to 6 servings.