Turkey avgolemono
Vegetable soup
Making turkey stock the morning after Thanksgiving is a great way to get the most out of leftover bits from the day before: First, caramelize vegetable scraps in a deep pot, and then let them simmer alongside the turkey carcass, a big bundle of fresh herbs, and a few quarts of water for a couple of hours. This is a big recipe for a rich soup. It will make at least a dozen full meals, or twice as many for an appetizer when paired with a simple salad. My boyfriend Charles Bililies (chef at Souvla in San Francisco) likes to serve it with triangles of toasted pita or a big crusty piece of bread to soak up all the delicious broth at the bottom of the bowl. Recipe adapted slightly from <a href="http://souvlasf.com/">Souvla</a> restaurant</em></p>.
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