A turkey carcass is used in many recipes for congee I have seen. Here is one example. I think you could easily adapt it to the turkey wing bones you have. Use some chicken broth if you think it will need more flavor than the bones will give it. CONGEE Ingredients turkey carcass 6 cups water 1 cup long grain rice salt & pepper soy sauce sesame seed oil Garnishes shiitake mushroom chopped green onion chopped bok choy chung choi (Chinese salted preserved cabbage) sliced preserved gingerroot chopped cilantro Directions 1 â¨Break up the carcass into a large soup pot or Dutch oven. 2 â¨Add the water and bring to a boil. 3⨠Add the rice. â¨(The more rice you use, the thicker the soup will be.) Bring it again to a boil. 4 Then turn down the heat and simmer until rice disintegrates, forming a thin porridge (at least one hour), stirring frequently. 5 Remove the bones and scrape off any meat to return it to the pot. 6 Add salt, pepper and soy sauce (sparingly) to taste. 7 To serve: placed chopped green onions, soy sauce and sesame seed oil (a few drops) into a serving bowl. 9 â¨Ladle in the congee and use your choice of the garnishes to add flavor and color to the dish. Jim

Here I am to make things even more complicated...:D When I set out to make a good beef stock for the freezer, I roast some of the bones and vegetables and leave some raw. I think I get a more balanced, complex flavor to my stock by doing so. At the moment, it happens I've got a batch going. The house has become quite "beefy" in aroma, and makes the chicken I'd planned for dinner pale somewhat in comparison to my mental visions of rich, hearty beef barley soup or roast beef and gravy, but oh well.

It really is and can be a fabulous soup. Old thread but always worth bumping up to encourage others to make a good stock. My X-BIL would always want to toss that big bird carcass. No way. Mom took it home and we pick the bones of any meat with any leftover slices. That meat goes in the fridge. He just wanted done with it. (leftovers are for poor folk) jerk. : )...kidding All the bones and carcass go in a stock pot, some will even break up a bit like the ribcage. Chop corse a big onion, a couple ribs celery, carrot. Parsley stems, leek tops...any mild veg...no cabbage, brussels, hearty greens. No green or red pepper. Barely cover with water. Even 2 inches under. After an hour at a low simmer the veg simmering will release enough moisture to top the contents. Two hours at a low barely simmer is fine. 3hours is fine. Turn off heat without a lid for an hour, then pull out the big bones and strain through a pasta strainer...the sink works well for that. Best to chill as fast a s possible to keep stock out of the danger zone. Some can take the stock out into a deck that has a snow bank or a cooler full of snow or ice. A big bowl of ice under works. Don't put hot stock in the fridge. Get it at least cool first, no lid. Chill over night and make your soup the next day. (we put ours in the truck bed that has a cover to keep critters out...had a sneaky fella wipe out an entire stew one year...after just a hour on the deck in snow) I pack the chilled turkey chunks with any beans rice grains i've cooked into pint deli containers then fill with cold stock...even some raw slivered greens like spinach collards kale, then freeze. It is cold and will freeze quick. A soup 'kit'. The next couple cold months i can pull one out, frozen, after some fresh saute of what i have in the veg bin, then add the block to simmer and thaw in my pot with a cup or two of water. Soup for two-4. Hearty, with some fresh ingredients added.

Your soup night sounds fab! We did a nod to it being Christmas Eve with a beaded tree for a centerpiece. Ann T., avoid your eyes, and skip the rest. :) Soup was minestrone flavored stone soup. I think the caterer left as much food as was served at our big party, so there were a lot of celery and carrots, grape tomatoes, cauliflower and broccoli left. Those were all diced for the soup, plus a couple of onions, half a head of garlic, some yellow vine tomatoes, a bag of baby kale and a white cabbage. So I didn't have to go down to the garage, the base was what I had in the kitchen freezer. That's three cups of low FODMAP chicken stock and three cups of beefy cabbage soup. I added a can of crushed tomatoes, a small can of fire roasted, and a smaller can of tomato sauce, plus vegetarian no-MSG bouillion and a little jarred soup base, for the salt. :) Some pepper, Tabasco (because I was too tired to clean serrano peppers from the garden) and mostly red wine. The starter was salmon salad made from the cranberry mustard salmon skewers leftover, broken up and dressed with what I think was the remoulade from the fried chicken drummettes. It had separated, and was a thick mayonnaise consistency and very herby, with a good acid sharpness that went well with the fish (which hadn't gone fishy). That was served with the leftover tortilla chips and relishes: baby corn, spiced baby carrots, pickle chips, raddishes and mixed olives. I also made some kale chips for something light. :) The soup was served alongside a leftovers casserole: a layer of latkes on the bottom (I thought they'd make it easier to serve but they fell apart), then layers of jewel rice, butternut curry, chopped broccoli, then filled with a bread pudding made from dry, bready donut holes, a (new) pretzel baguette, the chicken from the drummettes, the Moroccan beef cubes from another skewer, a couple of sundried tomato chicken sausages I had in the fridge to add more meat, and a couple of (new) leeks sautéed with a packet of small diced pancetta. There was cinnamon on the donut holes, the flavor of which came up more in the custard than it had on the donuts, but it went well with the garlic pepper I seasoned it with. Dessert was a tarte made from a sheet of frozen puff pastry that needed using. It was brushed with leftover passion fruit sauce, topped with leftover crème anglaise, and leftover fruit. :) There were also everybody's favorite freshly baked Toll House cookies from the Toll House cookie expert and party colored Dutch chocolate half dollars (leftover). The pudding casserole could have been improved upon (custard in the bottom layer under the curry to glue it together--the curry was a rich paste so I thought it would do the job, but it just softened everything--and cut up the donut holes smaller so they'd stick better), but everyone liked it and ate well of it. I heard a few "stuffed"'s. :) My fridges heaved sighs of relief to see so many containers removed! Most of all, we had a delightful evening with loved ones who couldn't be at the big party.