Thanksgiving Soup

Every year I make Turkey stock after thanksgiving, here is my recipe...
after serving and cleaning up thanksgiving, the last thing you wanna do is process meat, but the large burd rarely fits back in my fridge, so I just slice all the meat that I think is edible off, (differnt people have differnt definations, but at least all the left over white meat, put it in a storage container in teh fridge.
find your largest pot (like a lobster pot or a black canning pot) and put the whole bird in there with:
1 head of cerey trimmed
3 lg whole carrots trimmed
2 lg yellow onion trimmed (but you can leave the skin on - it adds color to the broth)
12 whole cloves
3 bay leaves
1/2 cup apple cider vinegar (brings the calcium out of the bones and into the stock)
5 pepper corns and some red pepper flakes if you like
and also add all the drippings out of the pan and serving platter and any leg bones off someones plate, AND the reserved neck from the packeging.

fill the pot with water to cover the bird and all the veggies, or as much as 2 in from the top
put it on the back burner on med
in about 30 min it will start to form a scum on the surface, skim it off with a slotted spoon.

put the lid and turn it to low, leave it on all night.
In the morning turn up the temp to a slow bubble. (at night tuern it off or to very low)
You can continue to SLOW (on low) simmer this for the next 2 days if you want, or you can finish the soup now.

When you are ready to finish the stock, add one whole bunch of parsley and tunr the heat off and cover, leave covered for a couple hours. (the heat - but not boiling- releases all the the flavonoids and vit C from the parsley into the stock, But it is a water soluable vitamin so it would be lost in the steam if it wasnt covered.

When it has cooled, put a strainer over a large pot or bowl and slowly spoon or poor the contents trhough the strainer, press with a back of a spoon the vegges to release as much of their juice as possible. Discard the solids, retain the liquids. Put it back on trhe stove, freeze what you are not going to use for soup (and use it to cook rice in or make soup in a week or so)
But to make your thanksgiving soup, saute in a little butter:
2 chopped peeled carrots,
2 chopped celery ribs
1 onoin sliced
2 cloves garlic
1/2 teaspoon tyme
salt and pepper to taste

Add all this to the stock simmering on the stove
then add any combination of the following leftovers:
mashed potatoes
wild rice dishes
boiling onions
green beans
squash chunks
spinach salad
ect..

And add the reserved chopped white breast meat.
Season to taste and you have a yummy thanksgiving soup!