If your turkey-ed out you can freeze the carcass till later, it's important to use it very fresh or stored in the freezer. I left out celery choosing leeks instead I really did enjoy this soup! It's nice and thick and rich.
Cream of turkey soup
1 turkey carcass
6 cups water
1 1/2-2 cups cream
2 cups of turkey meat
2 carrots (I don't eat them but for the family)
1 or 2 leeks sliced saving trimmings for the stock
handful of flat leaf parsley
2 yellow squash made into noodles with a julienne peeler
2 zucchini squash made into noodles with a julienne peeler
1 half of cauliflower cut up
2 turnips diced
handful of green beans trimmed and sliced
2 tablespoons grated parmesan cheese
salt and pepper to taste
Take the carcass of the turkey and cover it with six cups of water in a stockpot with 3 large bouillon cubes, 2 bay leaves, one sliced carrot, handful of parsley, and leek trimmings simmer for 3 or 4 hours or longer, the longer the better. Strain out the solids and put the stock back in the pot. Add half the cauliflower and the cores of the noodled squash to the stock and simmer till very soft, puree with a stick blender, then add the rest of the veggies and simmer till cooked add squash noodles and turkey the last 5 minutes, stir in cream and parmesan at the end.
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