What to do with leftovers?

So with Thanksgiving past and Christmas staring us in the face, I figured it was time to get rid of the last turkey and actually use it all up as I usually intend and don't always do.  So, yesterday there was turkey chili and today there is turkey stock.  If I had thought about it I would have reversed the two days so I could have used homemade stock in my chili, but that just means I have to be cooking with more stock in the next week or two!

Making stock is a lot easier than anyone would think.  You need aromatic vegetables and some bones with meat on them.  In this one there is about a cup of onion, a cup of carrots and about half a cup of celery.  In addition to a few pounds of turkey bones with meat still on them, you add about 16 cups water and seasonings like a bay leaf, fresh parsley and thyme.

All you do is bring it to a boil, reduce heat and let it simmer for several hours.  Once the meat is falling off the bones, you strain all the ingredients and squeeze the juice from the meat.  By the end of the hours of simmering, the stock has been reduced and you can use it as you would any already prepared stock.  You can also add salt or other seasonings after the stock has been boiled.  Once it cools, you need to skim the fat off the surface and use within 4-5 days or freeze or reboil.