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NEXT DAY TURKEY SOUP
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FOR SIMMERING:
2 quarts chicken broth (or mixture of vegetable broth, chicken broth & water)
1 turkey carcass, all meat removed
1 onion, halved
1 carrot, halved lengthwise
1 whole stalk celery
1 bay leaf

FOR SOUP:
2 Tbsp. olive oil
2 garlic cloves, smashed
1 medium onion, minced
1 large carrot, peeled and minced
1 large stalk celery, minced
1 medium sweet potato, peeled and cubed
1 Tbsp. chopped fresh sage
1 bay leaf
1 cup trimmed green beans, cut into 1-inch pieces
3 cups shredded or cubed turkey meat

1.  Prepare broth:  Put chicken broth and other simmering ingredients into a large pot.  Bring to a boil, then simmer about 1 1/2 hours.  Remove turkey carcass from pot with tongs (and discard).  Strain the broth through a fine sieve and discard the solids.  Transfer the broth to a bowl; cover and set aside.  You can also prepare the broth the night before and store it in the refrigerator until the next day.

2.  Make the Soup:  In a large soup pot, heat olive oil and heat garlic cloves until lightly browned.  Add minced onion, carrot, celery and sweet potatoes.  Saute over medium-low heat until softened, about 7 or 8 minutes.

3.  Add chopped sage to the soup pot along with the turkey broth and the bay leaf.  Bring to a simmer.  When simmering, add green beans and turkey meat to the soup.  Bring it back up to a simmer.  Simmer for about 5 more minutes, until sweet potatoes are tender.

Source:  Adapted from Michael Chiarello

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