If you celebrated Thanksgiving today, you probably have some leftover turkey (unless you were lucky enough to be invited over to someone else’s house or ate at a restaurant). As soon as everyone was done eating their Thanksgiving meal and dishes were cleared, I put a big pot of Turkey Stock on the stove and let it simmer for hours.
The method for making Turkey Stock is the same as for making chicken stock. Simply toss the turkey bones and skin (the roasted skin adds flavor – you will skim the fat off later), some bay leaves, onion, carrots, celery and black peppercorns into a large stockpot. Cover with water and let simmer for a few hours. When done, strain the soup, let cool down, then refrigerate. Skim off the fat (it will rise to the top and solidify, making it easier to skim off).
Once you have the turkey stock, you can make Turkey Congee, turkey pasta or rice soup, or this Turkey Soba Noodle Soup. Any remaining turkey stock can be frozen for soups throughout the winter. I like to freeze stock in 1 quart containers, which makes it easier to pull them out of the freezer as needed for soup recipes.
Noodle soups are one of my favorite one dish meals, especially on a chilly day. Super easy to make and extremely versatile, this soba noodle soup is a nice, light way to recover from Thanksgiving if you overindulged a bit.