Turkey Vegetable Soup Recipe

1 leftover turkey carcass, with some meat still on the bones
3 1/2 quarts water
2 bay leaves
1 medium onion, finely chopped
2 celery stalks, thinly sliced
2 medium carrots, peeled and thinly sliced
1 medium rutabaga, peeled and diced
1 medium parsnip, peeled and thinly sliced
1 1/2 teaspoons dried thyme
1 teaspoon rubbed sage
1 teaspoon salt, or additional to taste
1/2 teaspoon ground black pepper

1. Place carcass, water and bay leaves in a large soup pot or Dutch oven. If carcass is not fully submerged, break it into pieces. Cover and bring to a simmer over high heat. Skim off foam, reduce heat to low, and simmer 1 hour.
2. Transfer bones to a large bowl using a slotted spoon. Discard bay leaves. Add remaining ingredients to broth; simmer, uncovered, about 1 hour or until vegetables are tender.
3. Remove meat from bones. Chop, stir into soup, and simmer 5 minutes or until thoroughly heated. Taste and add more salt if needed before serving. Serves 6.

Recipe by Bruce Weinstein and Mark Scarbrough, "After the Feast," American Profile, Nov. 19, 2006.