• roasted turkey carcass, bones, skins, neck bone and gizzard, any pan drippings from the roasting
• 1 large onion quartered
• 2 large carrots
• 3 stalks celery
• 1 small green pepper
• 1/2 bunch flat leaf parsley

Put everything into a 12 qt soup pot, fill with water to 2 inches below the rim.

Slowly bring to a boil, turn down to a simmer and skim any scum that floats to the surface for the first 15 minutes or so.  Partially cover and simmer for 4 hrs.

Remove all the stuff in the soup and discard.  Skim excess fat off the top.  You are left with a delicious turkey stock.  At this point, you can add fresh chopped veggies of your choice, chopped leftover turkey if you wish or simply sip the rich turkey soup in a mug.  I’ve also added chinese wontons, squirted hot sesame oil on top and served it as a wonton soup topped with slivered fresh scallions.

Back in the day, my mother would boil up a huge pot of chinese egg noodles, pan fry scrambled eggs which she then slivered, slivered leftover turkey meat and we’d all chow down on individual bowls of hot noodles drowned by ladles of hot turkey stock, spritzed with salty soy sauce and sprinkled with our choice of slivered eggs, turkey and scallions…wow, that’s comfort food, Asian fusion style!