I love having Thanksgiving leftovers.  I never throw away the turkey carcass – it makes great stock for my Turkey Soup with Brown Rice and Swiss Chard and my Risotto with Turkey, Mushrooms and Roasted Red Peppers

1/3 cup olive oil
3/4 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrots
A dozen sprigs of fresh Italian parsley
1 turkey carcass, broken up into large pieces (save as much meat from the carcass as you can to use later)
Enough water to cover (approx. 12 cups)

You will also need:
Large pot
Large spoon
Gravy (or fat) separator
Large container

Heat the olive oil in a large pot over medium heat.  Saute the onions, celery and carrots for about 5 minutes.  Add the parsley and the pieces of turkey carcass and cover with water.  Bring to a boil and then reduce to low heat.  Simmer uncovered at a low boil for at least three hours to get all of the flavor from the bones.  Skim off any grey foam that forms on top.

Remove the stock from the heat and discard all of the bones and other items in the stock.  Strain the stock into a gravy separator to separate the fat from the stock.  Pour off the fat and reserve the stock.  If you are not using the stock right away, refrigerate it immediately (for up to two days).  You can also freeze the stock for later use.

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