Leftover Thanksgiving Turkey Stock

60+min

• 1 Turkey Carcass, plus neck, if you kept it
• 6 quarts Water (more if needed)
• 3 or 4 Carrots, sliced
• 3 or 4 Celery Stalks, sliced
• 2 Parsnips, sliced (optional)
• 1 Onion, cut into fourths 
• ½ head Garlic, cut in half across middle
• 6 sprigs Parsley
• 4 sprigs Thyme (optional)
• 12 Peppercorns
• 1 tsp Sea Salt

Break turkey carcass apart, if necessary, so wing and thigh bones are detached. Place in large stockpot and add water. It should cover carcass.

Place over medium heat and bring to simmer. Skim off any foam that rises to surface. Cover partially, turn heat very low and simmer two hours, skimming as necessary. Add remaining ingredients and simmer another four hours, partially covered, skimming as necessary.

Remove carcass and bones from pot using tongs. Using a colander, strainer or conical chinois, gently strain soup into very large bowl. Place in refrigerator, uncovered, and chill. Lift off any fat that congeals on top and discard. Keep in refrigerator or freeze in small containers.

Leftover Turkey Chili

60 Min

• 3 to 4 cups Leftover Turkey Meat, white and dark combined, chopped or pulled into 3/4-inch pieces
• 1 28-ounce can Crushed Tomatoes
• 2 cups Chicken Bone Broth
• 3 cups Beans of your choice, soaked overnight
• 1 Avocado, sliced, for serving
• Sour cream, for serving
• 2 Tbsp Cooking Oil
• 1 Medium Onion, diced
• 2 Cloves Garlic, chopped
• 1/4 cup Chili powder
• 1 Tbsp Ground Cumin
• Sea Salt and Freshly Ground Black Pepper

Heat oil in large pot or Dutch oven over medium heat. Add onions and cook, stirring occasionally, until soft, about 6 minutes. Stir in garlic and cook another minute, until softened slightly.

Stir in chili powder, cumin, 1/2 teaspoon sea salt and a few grinds of pepper. Add turkey and stir until well coated in spices. Pour in tomatoes, beans and chicken broth and scrape up any spices that may have stuck to bottom of pan. Bring chili to a simmer on medium-low and cook, uncovered, about 1 hour or until liquid has reduced by a few inches, chili has thickened and beans are soft.

Season to taste with more sea salt and pepper. Serve with sliced avocado, a dollop of sourcream and minced herbs.