Harvest Soup

My favorite way to use leftover Thanksgiving turkey!

Stock:
1 large turkey legs or one carcass
Water to cover the meat
1 large onion, peeled and coarsely chopped
2 large carrots, peeled and coarsely chopped
1 parsnip, peeled and coarsely chopped
3 whole cloves garlic
5 bay leaves
1 tsp salt

Place all ingredients in a large soup kettle. Bring to a boil. Reduce heat and let simmer for 3 hours. Let sit until cool. Refrigerate overnight. In the morning, remove fat that has congealed on top. Strain liquid into a clean soup kettle. Place on stove and bring to a simmer. Remove leftover meat from bones, cut into pieces and add to strained liquid. Add any other shopped meat left over from turkey dinner. Discard the remaining bones and vegetables.

Soup:
1 large onion, peeled and chopped
2 large carrots, peeled and chopped
4 ribs celery, trimmed and chopped
2 tart green apples or hard red apples, cored and diced (leave skin on)
2 good-sized sweet potatoes, peeled and chopped
6 Brussels sprouts, trimmed, hard ends removed, shredded
2 Tbsp olive oil
1 tsp salt
Freshly ground black pepper
1/2 cup apple cider
1 tsp dried, crumbled basil
1 tsp dried, crumbled parsley

Put olive oil in a large pan and place over medium heat. Add all chopped vegetables and saute briskly until soft. Add chopped apples and continue to cook, stirring frequently. When vegetables and apple are cooked al dente, add to broth. Add remaining spices, salt and cider. Bring to a boil and reduce heat. Let simmer for 20 minutes. Ladle into bowls and serve hot.