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Ingredients
  • subheading: Stock (optional to make; can use chicken broth instead):
  • 1 turkey carcass
  • Water
  • Salt
  • subheading: Soup:
  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion, peeled and diced
  • 4 carrots, peeled and diced
  • 4 ribs celery, trimmed and diced
  • 1 fennel bulb, trimmed, cored, and thinly sliced
  • 5 cloves garlic, peeled and minced
  • 5 sprigs thyme, bundled together with kitchen twine
  • 6 to 7 cups prepared stock from above or use chicken broth
  • 4 cups chopped or shredded leftover turkey; use in addition to any meat you pull off the turkey carcass
  • ¾ cup pastina or ditalini
  • 1 lemon, juiced
  • ½ cup fresh parsley, minced
  • Big pinch of fennel fronds, minced
  • Crushed red pepper to taste
  • Salt and pepper
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