TURKEY AND GREENS SOUP

SERVES 4-6

I love greens in my brothy soups. This is so delicious and another way to use all the leftovers from a roasted turkey. The sherry gives it a nice flavor, but is optional. Crushing the garlic and adding it at the end of cooking gives a wonderful garlicky taste which goes well with this soup. Use less if you prefer. For a richer flavor and thicker stock, add some leftover turkey gravy.

INGREDIENTS

One leftover turkey carcass

Water and/or low-salt chicken broth to cover well

2 bay leaves

1 cup dry sherry

1 pound frozen greens, such as turnip or collards

1/4 pound uncooked noodles

Salt and pepper to taste

4 large cloves garlic, crushed

Freshly grated Parmesan cheese (optional garnish)

Place the turkey, water, bay leaves, sherry and chicken broth in a large pot. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer until the meat is falling off the bones, about 45 minutes. Remove all the bones from the pot and discard. Skim the fat from the top of the broth. Add the greens and cook until tender. The amount of time depends on the type of greens. Add the noodles and cook until done, about 10 minutes. Taste for seasoning. Add the crushed garlic and simmer another 5 minutes. Serve hot, passing the cheese separately.

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