Turkey leftovers

Here we go: Thanksgiving is gone and I found myself with a lot of left overs. Well, let's roll up the sleeves and try to find something creative to do with that!
FIrst of all...

TURKEY STOCK
Friday morning I patiently went through the turkey leftovers, separating all the nice meet for further use (risotto and quiche, as we will see) and ending up with a whole bunch of bones and skin. I was not too worry about cleaning completely the bones: you need some meat together with the bones to make a nice stock.
I put all the bones and the skin in a large pan, with two carrots, a celery, an onion with the skin (this will add a nice color to the stock), some parsley and only a tiny bit of salt (since the turkey was already salted). I let it simmer fro about one hour and a half. Once the stock was cold I filtered it and pour it in three 1 liter jars that I frooze. They will be just perfect to make a great risotto or a vegetable soup.
Next time:
Turkey risotto!