Save the carcass of that turkey or turkey breast after you have carved off all the meat! It makes a wonderfully flavorful broth that can be used in many ways. Simply break up the bones into a stock pot, add carrots, onions, celery, a large clove of unpeeled garlic, some herbs…cover with water, bring to a boil…skim off the top…and then turn down the heat and let it simmer slowly for several hours. (You could even do this in a slow cooker for a longer period of time in case you want to go out shopping and not worry about minding the stove.) Then, strain out the solids. Now, let’s move on to the first use for this: a soup that has some unusual ingredients.

In a large pot, saute diced onions, celery, carrots, and a turnip with a bay leaf in butter until tender. Add about ½ cup of pearled barley, a quart of the turkey broth, salt, pepper, and a ¼ cup of dried porcini mushrooms. Let simmer slowly until everything is nicely palatable (use a taste test as your guide), and then add about ½ to ¾ cup of leftover turkey chunks and some dried dill weed (to taste), and heat through. Serve garnished with a dollop of sour cream and teaspoon per serving of Dijon mustard stirred into the soup at the table. Alongside, a leftover slice of toasted cornbread dressing is a welcome accompaniment.