Black Friday Turkey Soup

Serves 6-8

Looking for an easy way to use up some of your leftovers after Thanksgiving? Check out this recipe to use up some of your leftover turkey and sides!

Ingredients:

•   8 cups of chicken broth

•   1 turkey carcass, all meat removed

•   2 carrots (1 halved lengthwise, 1 minced)

•   2 stalks of celery (1 whole, 1 minced)

•   2 onions (1 halved, 1 minced)

•   2 bay leaves

•   3 cups of turkey meat, dark

•   2 cloves of garlic, smashed

•   2 Tablespoons of olive oil

•   3 cups of leftover cooked Thanksgiving side veggies (sweet potatoes, green beans, etc.)

•   1 Tablespoon of fresh sage, chopped

Directions:

1.      Combine the chicken broth, turkey carcass, carrot halves, whole celery stalk, onion halves, and one bay leaf in a large stockpot. Bring to a boil and then simmer for approximately 1 1/2 hours.

2.      Dice the dark turkey meat.

3.      Before straining the broth, remove the large bones and turkey carcass with tongs. Strain the broth through a sieve covered with wet cheesecloth and discard the solids. Transfer the broth to a bowl set in a bath of ice water, cooling the broth quickly and keeping it fresher for longer.

4.      In a large soup pot, heat the garlic in the olive oil over medium heat and allow it to brown slightly, about 3 minutes. Add the minced carrots, celery, and onions. Cook over medium-low heat until softened, about 7-8 minutes.

5.      Dice the leftover Thanksgiving veggies. Add the sage to the soup pot, along with the turkey broth and the remaining sage leaf. Bring to a simmer and while everything is simmering, add the Thanksgiving veggies and diced turkey meat.

6.      Turn off the heat and cover. Allow everything to sit and steam, about 10 minutes.

7.      Serve and enjoy!