Turkey Stock and Turkey Soup

Turkey carcass
3 1/2 qt. chicken stock
1 T poultry seasoning
1 t rubbed sage
2 bay leaves
diced onion
shredded carrots

Bring to a boil and then reduce to simmer for about an hour - you want all the meat on that carcass to flavor the stock and you want all that meat to fall off the bone so you can use it for Turkey Soup later...

Strain the stock through a colander. Set the stock aside and pick that carcass clean. Add turkey from the bones as well as any other turkey you have left over into the stock.

Add 2 c half and half and 1/4 c flour (your roux) the remainder of the diced onions, carrots and 1 jalapeno with the top chopped off - just to add a little spice. I added extra sharp cheddar - probably 4 oz.

I served this version to my kids and then set to spicing it up!!

3 7 oz cans diced jalapenos
3 7 oz cans diced green chilis
12 oz salsa (Pace's thick and chunky is my fav for soups)

YUM!