On the Sunday after Thanksgiving, I stuck the turkey carcass – with any remnants still hanging on it – into a large stock pot, covered it with water, and let it simmer for hours before straining out the meat and returning the broth and the cleaned meat to the pot.
I added some chopped potatoes, carrots, and even a sliced zucchini, because I had it around. A few dashes of cumin along with salt and pepper, and I had a large pot of turkey stew ready for dinner that night and to be frozen for satisfying dinners later in the winter.
This weekend I look forward to cooking things that have nothing to do with Thanksgiving!
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