Turkey Soup (adapted from Five Roses cookbook)

Make this soup a few days after Thanksgiving when your turkey has gone from this

to this

Ingredients:

Turkey carcass
about 5 quarts cold water
3 bay leaves (2 and 1 later)
3 carrots, sliced
2 onions, chopped
2 celery stalks, sliced with leaves
28 oz. can diced tomatoes
1/4 - 1/2 cup red wine
2 tsp salt
some fresh ground pepper
3/4 - 1 cup small pasta (like orzo)

After you have taken all the turkey you can off the bones for sandwiches or turkey pot pie, throw what's left into a soup pot.  Fill with enough cold water to cover. Add 2 bay leaves.  Bring to a boil, then simmer for 2  1/2 hrs

Lift the bones out and remove all those tender bits of turkey meat. Set aside. 
Take a piece of cheesecloth and tie it over a bowl or pot with a string (one with a rim so the string doesn't slip off  the edge.)

Now gently ladle or pour the soup through the cheesecloth to strain out all the little bones, grizzle and bay leaves, as well as a couple of cups of meat.

In a large soup pot add to the broth, the turkey meat, carrots, onions, celery, diced tomatoes, red wine, salt, pepper and 1 bay leaf.

Simmer an additional hour or until carrots are cooked (not mushy).

Remove bay leaf and add cooked drained pasta.

If you still have turkey leftover you might like this:

http://hotandcoldrunningmom.blogspot.com/2014/10/tuscan-turkey-pot-pie-with-basil-cream.html