Scalpel's Turkey Soup
This is a wonderful way to use up the leftover turkey after a holiday dinner. Just remove the skin from the carcass (nobody eats the dark meat except me anyway) and cover with water in a large pot. Add a couple of stalks of celery, a couple of carrots, some garlic, a quartered onion, a couple of dozen cracked peppercorns, and whatever other spices you like (I use 2 bay leaves and a couple stems of rosemary). Simmer over low heat for an hour or two. Skim the fat off the top every now and then. Remove the big chunks and discard, then strain the stock through a cheesecloth or old T-shirt.
While simmering the stock, cut up the vegetables. I like to use carrots, celery, green and red peppers, corn, mushrooms, and peas. Whatever you have will work. Tear the leftover turkey into small bits. Sautee the veggies for a few minutes in olive oil, add a little more garlic, some basil and oregano and maybe a splash of white wine for the steam effect, and then add everything to the stock. I added a can of chicken broth to give a little more salty flavor. Add rice or noodles if desired, but it's just as good without. Bring to a boil then simmer 20 more minutes and you're done.
My beef stew is good too, I just found this picture but I can't remember exactly how I made it.
Another post, maybe.