Turkey carcass with 2 cups cooked meat remaining on carcass

2 Tablespoons canola oil

3 Cups sweet onions thinly sliced

1 Teaspoon salt

1/2 Teaspoon freshly ground black pepper

1/2 Teaspoon ground sage

1/2 Teaspoon dried thyme leaves

1-1/2 Cups celery cut into 1-inch pieces

2 Cups carrots peeled and sliced thin


Remove meat from carcass and chop into bite size pieces. Cover and reserve

in refrigerator. Chop turkey carcass into several large pieces. Heat oil

in a large Dutch oven over medium heat. Saute onions until soft and light

brown. Stir in turkey bones, salt, pepper, herbs, and 2 quarts water.

Increase heat to high and quickly bring mixture to a boil. Immediately

reduce heat to low. Cover and simmer for one hour, stirring occasionally.


Remove and discard carcass pieces. Stir in vegetables, cover and

continue to simmer for 20-25 minutes. Increase heat to high, bring mixture

to a quick boil. Lower heat to medium and cook 8-12 additional minutes

until vegetables are tender. Stir in reserved turkey. Heat over low

heat for 5-10 minutes or until the temperature reaches 165 degrees F.