The Best Part Of Thanksgiving: the Leftovers - Turkey Consumme

Roasted Turkey bones and leftovers
2 carrots, peeled and diced
2 stalks celery, diced
1 large onion, peeled and diced

Place all the bones, and leftovers from carving the turkey, including skin and neck, and any leftover jus, into a large pot. Add water just to cover the bones. Add carrots, celery and onion. Bring to a boil, skim, and reduce to a simmer. Cook about an hour. Salt to taste.

Cool slightly and then strain soup through a colander placed in a large bowl. If you have cheesecloth you can strain the broth for a very fine soup, but I often skip this step. Let broth cool in a refrigerator. Cool bones enough to handle, and pick meat from bones. When broth is cool, carefully skim off the fat layer and discard. Reheat on stove.

Place a bit of shredded meat (some like to use leftover carved meat, which will have more flavor than the meat simmered with the broth, which has less flavor) in a bowl. Add just a few dices of red pepper and a bit of parsley for style; or use other veggies you have. Ladle hot stock over the meat and veggies, being careful not to include any settled material if you did not strain stock.