The best part of the Thanksgiving leftovers is turkey bone soup.
I’m quite sure no one needs a recipe but I boil the turkey bones with enough water to cover them, add a few carrots, celery stalks, a bay leaf, black pepper, and salt. I let it simmer for hours! Then I take the bones out and scoop out all the veggies. If there’s enough meat left on the bones I let them cool and then pick it off and add it to the stock. If there’s not enough meat, I shred some of the leftover turkey and add it to the pot.
Add sliced carrots, celery, chopped onions and let that simmer for about 15 minutes. Add chopped kale or spinach if desired and simmer til that’s tender.
Add in about half a bag of any kind of tiny pasta. I usually turn the heat off at this point and let the pot sit there til we’re ready to eat. On the electric stove, it continues to simmer for a few minutes but on the gas stove, the liquid is hot enough to cook the pasta without the fire going.
Serve in bowls with shredded Parmesan cheese.
We had a 20 pound turkey so we divided the bones in half and froze one bag of bones so we’ll be able to have turkey bone soup again in the next week or so.