A lighter treat to follow-up your Thanksgiving dinner.
Turkey carcass, thigh bones and wings
3 carrots, washed and cut into large chunks
2 onions, washed but with skins on
3 stalks of celery, with leaves
2 bay leaves
2 tablespoons butter
1 medium onion, thinly sliced
2 carrots, peeled and cut into rounds
2 stalks celery, thinly sliced
8 cups turkey stock
Salt and pepper
Place the turkey carcass, thigh bones and wings into a large stock pot and cover with cold water. Bring to a boil and skim off any foam that comes to the top.
Add the carrots, onions (with skins) and celery stalks (with leaves). Add the peppercorns and bay leaves and bring to a simmer. Cover and cook at a simmer for 1 hour.
Remove the carcass and bones and let cool until they can be handled. Remove the turkey meat and return the bones to the stock. Cook for another 2 to 3 hours. Let cool partially and then strain into another pot or large container.
Cool completely and refrigerate. Remove the fat, which will have risen to the top and solidified.
To make the soup, heat the butter in a large pot. Sweat the sliced onion, carrots and celery for 2 minutes. Add the reserved turkey meat and 8 cups of turkey stock. Bring to a boil and simmer for a few minutes. Season to taste with salt and pepper.
You can add some cooked rice or noodles if you wish, but this soup is delicious with just the turkey and vegetables.