After the holiday feast, save the turkey bones for making broth or soup. Leg bones, thigh bones, wing bones and the main breast and back bones are excellent for making a broth base for soup. If you do not have time or the inclination following the hassle of the holidays, freeze the bones in a zip closure bag for soup later.

Turkey carcass and all bones from leftover turkey
2 coarsely chopped carrots
1 celery rib with leaves, chopped
1 onion chopped
1 clove of minced garlic
1/4 cup chopped parsley with stems
1 teaspoon peppercorns
1 bay leaf
Water or canned chicken broth (if you are short on bones)

Break up turkey bones and place in a large pot. Add remaining ingredients and cover with 2 quarts water or canned chicken or combination of the two. Bring to a boil, then reduce to simmer and cook, skimming for 2 hours. Strain and boil down to one quart.

4 cups turkey or chicken stock, canned or fresh
1 pound potatoes, peeled and cut into 1/2 inch, diced pieces
1 teaspoon dried thyme
1 bay leaf
3 tablespoons olive oil
1 pound white mushrooms, chopped
1 pound shitake mushrooms, stems removed and chopped
Freshly ground pepper
1 large onion, chopped
1/3 cup all-purpose flour blended with 1/3 cup water
2 cups leftover cooked turkey, cut into pieces
1 cup frozen green peas
1/3 cup chopped parsley
1 large thawed puff pastry (about 14 ounces)
1 egg, lightly beaten

1. Spray a large 13 by 9 by 2 inch baking dish with vegetable cooking spray.

2. In a saucepan, combine turkey stock, potatoes, thyme and bay leaf. Bring to a boil over high heat, reduce to a simmer and cook until potatoes are tender, about 12 minutes.

3. While the potatoes are cooking, add 2 tablespoons olive oil to a large skillet and sauté white mushrooms and shitake mushrooms until golden brown. Transfer to a separate bowl.

4. Sauté onions in remaining tablespoon of oil until softened, about 5 minutes. Remove from heat and add mushrooms.

5. Strain the turkey broth into the skillet. Discard bay leaf and reserve potatoes.

6. Add the flour mixture and bring to a boil over medium heat, taste and season with salt and pepper, if desired.

7. Add turkey, potatoes, peas and parsley. Spread mixture in prepared dish and let cool slightly. Preheat oven to 400°F.

8. Roll out the pastry dough on a lightly floured surface to a 14 x 10 inch rectangle. Moisten the edge of the dish with water and cover the filling with the dough, pressing firmly against the baking rim. Make a few slits for steam to escape.

9. Brush the dough with beaten egg. Bake 45 minutes to one hour or until crust is golden brown. Allow pot pie to stand 10 minutes before serving.

Makes 8 servings.

2 tablespoons olive oil
2 cups chopped, leftover turkey
2 green bell peppers, cut into 1/2 inch diced (about 2 cups)
2 cloves garlic, minced
3 teaspoons dried oregano
2 teaspoons ground cumin
1 10-ounce can tomatoes with green chiles
1 15 ounce can black beans, rinsed
3 tablespoons red wine vinegar
Salt and pepper to taste
1 tablespoon olive oil
1 tablespoon chili powder
12 flour tortillas

1. In a large saucepan, heat oil over medium heat. Add bell peppers, garlic, oregano and cumin; cook, stirring, until pepper softens, about 5 minutes.

2. Add tomatoes, beans and vinegar; cook, stirring occasionally until thickened, about 25 minutes.

3. Meanwhile, heat one tablespoon olive oil in a skillet; add turkey and sprinkle with chili powder. Heat and stir for about 5 minutes. Cover and set aside.

4. With back of spoon, coarsely mash some of the beans. Taste and season with salt and pepper, if desired.

5. Heat tortillas in a dry skillet or microwave. Spoon bean filing onto tortillas and layer with seasoned turkey. Wrap and serve.

Makes 6 servings.

1/2 teaspoon crumbled, dried rosemary
1 teaspoon crumbled, dried thyme
2 Tablespoons olive oil
1/2 cup minced onion
1 small rib of celery including the leaves, minced
1 carrot, grated coarsely
2 cups unsalted chicken broth or stock (fresh or canned)
2 1/2 cups leftover mashed potatoes
1 tablespoon lemon juice
1/3 cup fresh parsley, minced

1. In a small dry skillet toast the rosemary and thyme until fragrant, do not burn. Shake the skillet and heat for about 3 minutes. Set aside.

2. In a large saucepan sauté the onion, celery and carrots in olive oil over moderately low heat for about 1 minute, stirring constantly.

3. Stir in the broth or stock and bring to a boil.

4. Break potatoes up with a fork. Using a wire whisk, add potatoes a half cup at a time.

5. Continue whisking until smooth, reduce to a simmer and add toasted herbs, lemon juice and fresh parsley.

6. Taste soup and add salt and black pepper if desired. Makes 4 servings.

Fellow the Mashed Herb Potato Soup recipe above adding leftover giblet gravy after step 4. Whisk gravy into soup immediately following the addition of the potatoes. The amount of gravy added will depend on how much is left. Whisk, taste and use up to one cup gravy. Make the soup the next day while the giblet gravy is still fresh.

Using the leftover dinner rolls can be a challenge. They are excellent cut into cubes and toasted into croutons for the potato soup or make the Garlicky Cheese Toast, cool slightly and cut into croutons for the soup. The Garlicky Cheese Toast can also be used to make petite turkey sandwiches.

6 to 8 leftover dinner rolls (any kind)
1/2 cup olive oil
1 clove garlic, crushed and chopped finely
2 tablespoons Parmesan Cheese

1. Using a serrated knife cut the dinner rolls in half lengthwise. Set aside.
2. Heat a heavy skillet over medium-high heat. While the skillet is heating.
3. In a small microwave-safe bowl, combine garlic and olive oil. Microwave on high for one minute or until garlic begins to sizzle in the oil. This step can also be done in a skillet.
4. Brush cut side of each dinner roll with oil and place oil-side-down on the hot skillet.
5. Using a spatula or pancake turner, press each piece flat as it cooks. When golden brown, turn and continue pressing. Remove from heat and sprinkle each with a little Parmesan cheese. Cover and let stand for 5 minutes. Serve warm with soup.

*including fish, seafood-rich soups, and entrees

Serves 8 meal-size portions

2 tablespoons olive oil
1 medium onion, chopped
8 cloves garlic, minced
1/3 cup tomato paste
3 tablespoons chili powder
3 teaspoon dried oregano
4 cups water
4 cans (14.5 oz) reduced sodium chicken broth
or homemade turkey broth
3 - 15 oz cans white hominy, rinsed & drained
1 cup chopped carrots
*7 cups shredded cooked turkey
½ teaspoon black pepper and salt to taste
¼ cup chopped cilantro
Lime wedges (optional)

1. Pour olive oil into a 5-quart Dutch oven and heat over medium heat. Add onions. Cook for about two minutes, stirring often. Do not brown.
2. Add garlic, tomato paste, chili powder and oregano. Cook stirring constantly until combined. Add four cups water, broth, hominy and carrots. Increase heat to high and bring to a boil. Reduce heat to a simmer, cover and cook for 30 minutes.
3. Stir in shredded turkey and black pepper. Season with about one teaspoon salt. Cook until heated, about five minutes. Taste and adjust seasoning if needed. Add cilantro and stir. Serve hot with lime wedges and warmed corn tortillas.

*Make this soup anytime of year by replacing shredded turkey with pre-cooked chicken or purchase a rotisserie chicken for a quick meal.