"Turkey bones alone don't do the trick for this soup," writes cookbook author Marion Cunningham of this delicious "day-after" dish. "It's the leftover stuffing that gives it the flavor and body it needs [leftover gravy is also included]." The recipe seems to suggest that the turkey carcass is optional (see below), but we consider it essential.

1 turkey carcass, broken into pieces (optional)
11 1⁄2 cups cold water
2 1⁄2 cups leftover turkey stuffing
2 cups turkey gravy
3 carrots, peeled and thickly sliced
3 ribs celery with leaves, sliced
1 onion, chopped
1⁄2 cup chopped fresh parsley
1 bay leaf
2 tsp. dried thyme, crumbled
Salt to taste

1. Put all the ingredients with 10 cups of the water into a large soup pot over medium heat, bring to a boil, and then reduce the heat to a simmer. Stir to break up all the clumps of stuffing and mix well. Let the soup simmer for about 1 1⁄2 hours. Add the remaining 1 1⁄2 cups of cold water and let simmer for 10 more minutes. Taste for salt and adjust the flavoring if necessary. Serve hot.