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Thaw out those leftovers and serve up soup.

Turkey Soup Stock:
1 turkey carcass (still frozen is okay)
1 onion, halved
1 carrot halved lengthwise
1 stalk celery, halved
1 turnip root quartered
1 bay leaf

Turkey Stock Directions:
Put turkey carcus, onion, carrot, celery, turnip and bay leaf in a large stock pot and cover with water. Bring to a boil, then simmer on low heat about 4-5 hours–boiling down to two quarts. Strain.  Keep your homemade stock.  Discard bones and veggies (guilt-free, the nutritional value has been boiled out).  Your stock can be refrigerated overnight or move right along to soup making.

Turkey Soup:
2 quarts turkey stock
2 quarts chicken broth
3 cups dark turkey meat
2 garlic cloves, minced
2 tablespoons olive oil
2 quarts chicken broth
1 onion, minced
2 turnip roots, minced (rutabaga substitution is fine)
1 carrot, minced
1 stalk celery, minced
3 cups leftover, defrosted vegetables (broccoli, sweet potatoes, blue lake green beans)
1 tablespoon chopped fresh sage leaves
1 bay leaf

Turkey Soup Directions:
Dice the turkey meat.  Pieces should fit on a soup spoon. In a large soup pot, heat garlic cloves in the olive oil. Allow to brown slightly and add minced carrots, celery, onion, and turnips. Cook over medium-low heat until tender.

Add the chopped sage to the soup pot along with the turkey stock, chicken broth, and bay leaf. Dice the leftover vegetables (broccoli, sweet potatoes, and green beans). Bring to a simmer. Add leftover broccoli, beans, and turkey meat to the soup. Bring it back up to a simmer and cook 10 minutes. Lastly, add the sweet potatoes.  Turn the heat off and cover. Allow to sit for 5 minutes and serve.