Best way to squeeze every ounce of nutrition from your festive foul?  Turn the carcass into soup stock.  It's actually very easy....

Once all the meat is off the bones, break the carcass so that it will fit into a large pot.  Add vegetables  - some good ones are a chopped leek, a couple chopped carrots, chopped celery and some onion.  Add salt and pepper, a couple bay leaves, thyme and parsley and enough water to cover the carcass.  Bring it all to a boil, then turn it down to a simmer for about 2 hours.  Once "cooked", strain the stock through a sieve.  You might want to pull some of the veggies out of the strainer and blend this up with the stock to give it even more vegetable flavor and not waste the veggies.

You can use the stock right away for turkey soup (adding back some of the meat you might have stripped off the bones), or refrigerate it or freeze it for later use as a base for all sorts of soups. 

Once the stock cools, the fat will form a layer at the top which you can then spoon off or leave depending on whether you're trying to fit get a head start on your "lose 5 lbs" new years resolution.

Got other ideas for how to stretch your Thanksgiving dinner well past the holiday?  Share them with us!  Drop a comment below.