Leftover Turkey Soup

November was a pretty slow cooking month for me - the beginning of the month was my birthday and the various celebrations that surrounds that date, then we went on vacation for 9 days, which was immediately followed by Thanksgiving! All of which means that post-TDay is the first opportunity I've really had to cook all month, and what a better way than to make use of delicious leftovers! The first leftover dish I made was Turkey Soup, the idea of which came from this Food Network recipe, with my own little twists.



Ingredients:
Broth:
Turkey carcass
2 quarters of a large onion (or 4 quarters of a medium onion)
Celery tops/leaves
Sprig of fresh thyme
Sprig of fresh rosemary
A few leaves of fresh sage
Bay leaf
Salt and pepper

Soup:
Leftover turkey, shredded or cut into bite-size pieces
Half of a large onion, chopped
3 celery stalks, chopped
Box of frozen corn
Leftover vegetables (I had leftover roasted potatoes which I quartered)

Directions:
Cover turkey carcass in soup pot with water. Add remaining broth ingredients. Place over medium heat and bring to a boil. Reduce heat to medium low and simmer for 1 hour.

Remove stock from heat and strain through a fine mesh sieve, saving the liquid, and throwing away the carcass, vegetables, and herbs.

In the soup pot, add a bit of oil and cook onions and celery over medium heat until softened, about 4 minutes. Add strained stock. Add the turkey and remaining vegetables. Season with salt and pepper. Simmer for 10 minutes. Ladle the soup into serving bowls.