My family's always maximised the value from the traditional Christmas turkey. That all important Christmas dinner, through turkey sandwiches for tea, turkey curry, turkey pie, and finally my mum's rib sticking turkey stew a few days later complete with dumplings.
Our routine's slightly different now, but I can't pass up the opportunity to make soup using the turkey carcass, so here's one I made earlier today. The carcass was simmered for a couple of hours yesterday and left to cool overnight. There was no fat to skim off the top of the resultant broth this morning, so I went straight into stripping off the meat from the bones. I then added 2 large carrots, 1 large onion, 2 large cloves of garlic, a handful each of Puy lentils and pearl barley, plus freshly ground black pepper and fresh herbs from the garden - bay leaves, sage, thyme, oregano and winter savory. That little lot was left to simmer for half an hour and eaten for lunch today- yum, yum!