recipe. A word on stock before I share the recipe. And that word is "homemade". You worked hard for hours and hours to create the perfect Thanksgiving bird, don't let the regal thing's glory die once it's carved. Make sure to use the flavorful bones and skin to make delicious turkey stock that you can use as the base for this soup. There are lots of how-tos out there ( this is a good one ) and it may seem like the last thing you want to do after dinner on Thursday, but I promise the 10 minutes worth of work is worth it. Put the stock onto simmer and then go off and enjoy a cup of coffee and slice of pumpkin pie with your family. Next Day Turkey Vegetable Soup by Cassie Johnston Prep Time: 20 minutes Cook Time: 45 minutes Makes: 10 servings I think this soup is the perfect thing to simmer on the stove while you deck the halls on Black Friday. All the veggies help balance out the carb-overload from the day before. Ingredients 1 tablespoon olive oil 2 garlic cloves, minced 1 medium onion, diced 3 stalks celery, diced 3 carrots, sliced into coins 12 ounces frozen lima beans 10 ounces frozen corn 10 ounces frozen green beans 1-1/2 pounds potatoes, diced (about 3 large) 1-14.5 ounce can diced tomatoes 3 cups turkey meat, cut into bite-sized pieces 1-15 ounce can tomato sauce 4 cups turkey broth Salt and pepper, to taste 2