Spiced Turkey Soup

Ingredients:
Leftovers from a Large Turkey, bones and all
A few Sprigs of Rosemary (or dried)
A few Sprigs of Fresh Thyme (or dried)
1 Bunch of Fresh Parsley (or dried, if at all)
2 Tbsp of Olive Oil
2 Onions, Quartered
3 Large Carrots, cut into large chunks
4 Stalks of Celery, cut into large Chunks
2 Bay Leaves
1 Tbsp of Black Pepper Corns
16 cups of Water
Salt

Bring to a boil and simmer for about hours. Use a colander and drain. If you put the stock in the refrigerator overnight, you can skim all that calorie laden fat off the top.

I usually use aromatics when I cook my turkey, such as onions,carrots,and celery, so I jut put them in the pot with the rest of the turkey. If I have leftover gravy, that goes in too. I even have added leftover dressing. It all adds flavor and is all drained off the broth. A lot of people I know are not familiar with using bay leaves.They are a great way to get a full bodied flavor. I always use them in my pot roast.