After dinner yesterday, the turkey carcass and some frozen chicken carcasses went straight into a stock pot for soup today. My two favorite soups to make with Thanksgiving turkey carcasses are posole and tortilla soup. Today we are making posole. After straining the stock this morning, a quart gets simmered with New Mexican chiles, garlic and oregano for about an hour, until soft, then pureed and strained. While that is simmereing, a large onion gets sweated in some fat, today it's chicken fat. When the onion is soft and the chile puree is done, they get combined, the rest of the stock is added, as is a can of hominy (I use a #10 can of Mexican hominy). This is simmered for a few hours. Then add some shredded turkey, season to taste, serve with lime wedges, shredded cabbage, diced raw onion, sliced radishes. This soup is also very good made with a pig's head.
What are you planning for your Thanksgiving leftovers?