•The wild turkey is a bird that keeps on giving. And after the roast turkey dinner, after the hot open-face turkey sandwiches, when all that remains is the noble bird’s spent carcass, it offers its final gift: turkey soup. This is a post-holiday staple in many households, and the broth extracted from the deeply flavored wild bird is particularly satisfying. Let this recipe be a loose guideline. For the final product you can toss in almost anything that suits your mood: leeks, turnips, parsnips, rutabagas, potatoes, escarole, summer squash, even young fiddlehead ferns. –JACK LARSON
WILD TURKEY SOUP
1 meaty wild turkey carcass, including legs and wings, hacked into large pieces
•2 medium-size onions, 1 quartered and 1 finely chopped
•5 carrots, 2 coarsely chopped and 3 cut in ¼-inch slices
•5 stalks celery, cut like the carrots
•3 cloves garlic, smashed
•6 sprigs parsley
•2 bay leaves
•½ teaspoon peppercorns
•1 teaspoon salt
•1 cup cooked white rice
 Preheat oven to 400 degrees. Place the turkey pieces on a cookie sheet and roast for 30 minutes.
 Remove the carcass from the oven and put it in a large stockpot. Add the quartered onion, coarsely chopped carrots and celery, garlic, parsley, bay leaves, thyme, peppercorns, salt, and water to cover. Turn the burner to high and bring to a boil, skimming off scum as it accumulates. Reduce the heat and simmer gently, uncovered, until the carcass falls apart, 3 hours or more.
 Take the pot from the heat and strain the contents through a colander, reserving the liquid in a large bowl. Once the solids have cooled down enough to touch, remove the turkey parts and discard the rest.
 Pull of whatever meat you can and discard the bones, cartilage, and skin. Chop the remaining meat coarsely.
 Return the stock to the pot. Add the turkey meat along with the sliced carrots, celery, and onion and bring it to a boil. Reduce heat and simmer until the vegetables are tender, 45 minutes to an hour.
 Add cooked rice, season to taste, and serve.