This weekend I stumbled on a tasty new post-T-Day treat that I wanted to share with those who have a bird carcass left over, and are wondering what to do with it.

Into your favorite soup pot, toss turkey carcass (broken up), 8 cups water or chicken stock, 1 chopped onion, 4 stalks chopped celery, some leftover gravy, a generous splash of wine, 5 chopped carrots, and 1 cup leftover cranberry sauce (or cranberry chutney). Add a Tbls herbs de Provence or a mix of thyme, rosemary, sage. Add 1 Tbls red pepper flakes. When veggies are done, remove bones, take meat off them and return it to kettle. Add 1 can corn and 2 C wide noodles along with generous handful of chopped cilantro. Cook until noodles are done.

Yum!