Judy
Gold Post Medal for All Time! 677 Posts 
Use every bit of your turkey with this flexible recipe that uses the carcass and the neck. You can also add any leftover gravy and vegetables. This Thanksgiving I had no gravy or leftover vegetables since my gang ate it all up!
Prep Time: 20 minutes
Cook Time: About 2 hours
Total Time: About 2 1/2 hours
Yield: 6-8 bowls
Source: My mother
Ingredients:
- 1 turkey carcass
- 1 turkey neck
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 celery ribs, chopped
- 2 carrots, chopped
- 2 bouillon cubes and water, or the equivalent amount of stock
- salt and pepper to taste
- turkey gravy and leftover vegetables, if you have them.
Steps:
- Chop your vegetables.
- Cover bottom of large stockpot with thin layer of oil. Sauté the onion, garlic, carrots and celery until soft.
- Remove any skin and fat from carcass Cut the carcass so that it will fit into the pot. Add the carcass pieces and the turkey neck.
- Add water and 2 bouillion cubes or stock until almost covered. If the bouillion or stock is already salted, you won't need to add more salt. If not, add salt to taste. Add pepper to taste. If you have any leftover gravy, add it now.
- Heat the soup so it simmers. Do not boil. If there is any foam, skim it off.
- Cover pot partially and simmer for 1 1/2 to 2 hours. Taste for seasonings and adjust.
- Take the carcass and neck out. Strip meat from bones and return the meat to the soup.
- Add any leftover vegetables you have and heat throughly.
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