Day-After-Thanksgiving Turkey Soup

1 quart brown chicken stock

1 quart vegetable stock

1 turkey carcass, with meat removed

2 bay leaves

12 whole black peppercorns

2 tablespoons grapeseed or olive oil

2 garlic gloves, smashed and chopped

1 onion, small diced

1 carrot, small diced

1 stalk of celery, small diced

3 cups mixed vegetables

3 cups dark turkey meat, small to medium diced

2 teaspoons dried thyme

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh italian parsley

Kosher salt and freshly ground black pepper

Remove the turkey carcass and discard. Strain the stockpot contents into a container and set aside.1.  Put the stock, turkey carcass, 1 bay leaf and 6 peppercorns in a stock pot and bring to a boil. Reduce heat to a simmer for one hour, uncovered.

In a large soup pot over medium heat add the oil and garlic. Stir until the garlic just starts to brown. Add the onion, carrot and celery and stir. Reduce the heat to medium-low and continue cooking for about 7 minutes, stirring often. Add the stock, remaining bay leaf and peppercorns and bring to a simmer. Add the mixed vegetables, turkey, thyme and rosemary seasoning. Bring to a simmer, cover, turn off the heat and let sit five minutes. Remove the bay leaf and season with salt and pepper to taste. The peppercorns will sink to the bottom. Serve in warm soup bowls.

Serves 8