Our soup from a previous year
Today is the morning after the feast. The dishes are technically done, but the house is still in disarray. Everyone is feeling lazy, especially the cook, but things need to be taken care of. Most “mornings after”, my mother would take the carcass of the turkey, and start a pot of soup. After all of this heavy, carb-laden food, there is nothing more soothing than a simple soup, made from the oft-wasted remains of the day. She isn’t here this year so the job has fallen on me to add the celery, carrots, and onions to the pot, prepare the turkey bones, and make the soup. I prefer to strain it like stock, and then add back any vegetables or chunks of meat afterward. And while turkey can be low in fat, all of the seasoning and added fat ( I make a roasted garlic and dijon mustard herb butter to rub on mine ) does make the broth a bit greasy, so it best served the next day when it has had time to cool and the layer of fat has been skimmed off.
Turkey Soup:
Place the carcass of the turkey into a large stockpot. You will probably need to cut it to fit.
Add onion, carrots, celery, parsley, a turnip or a parsnip, and any leftover herbs. Bring to a boil, cover and simmer for several hours. Strain the broth through a sieve or strainer, and chill. Once cold, the fat will rise to the top and solidify, allowing it to be easily removed.
You can use this as a rich stock, a base for other soups, or you can add back in diced turkey meat, carrots, rice, barley or noodles or anything else that suits your fancy. Your overworked belly will thank you for the soothing treat.
photo: Glasshouse Images
Indigo jones 
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