Turkey Again Soup

I went Black Friday shopping. For a bunch of kale...

Unfortunately, there weren't any big bargains to be had at the grocery store, except for frozen turkeys. Have enough of that thank you! After stuffing ourselves on Thanksgiving, there are the mountains of leftovers of turkey and other fixings to be eaten.  Again, and again, and well... I after a few monotonous meals, I made this:

I call this, Turkey Again Soup!  Instead of having turkey leftovers again, throw it all into a pot to make a wonderful bothy soup full of flavors and yummy winter vegetables.  My recipe is as follows below, but feel free to make this recipe your own.  I would even recommend throwing in some egg noodles or dumplings.  Joe and I paired with some herb-crusted focaccia. Delish. 

Heat up some oil in a large stock pot.
Saute onions, garlic, veggies, followed by
all of your leftover turkey (including the carcass)!

Add water to cover all ingredients and let
simmer up to 4 hours in order to produce
a beautiful golden broth.

Throw in some kale! Or turnip greens, collard, etc.

Let cook another 10 minutes, season with salt and pepper
and dish up some heart warming stew.

Turkey Again Soup

 Serves 8

2 Tbsp. olive oil
Leftover turkey, carcass and meat
2 carrots, diced
1/2 yellow onion, diced
4 garlic cloves, pressed or minced
2-3 large kale leaves, stems removed, roughly chopped
2 teaspoons tomato paste
Salt and pepper to taste

Heat oil in a large stockpot. Add turkey, veggies, garlic, parsley, and tomato paste. Saute for 10 minutes or until golden brown, stirring occasionally. Add a little water and scrape any bits from bottom. Fill pot with cold water, covering carcass, and bring to a boil, then simmer for 4 hours. Remove carcass and keep remaining ingredients in pot. Add leafy greens to pot and simmer 10 minutes. Season to taste with salt and pepper.