Thanksgiving leftover carcass - soup and broth

Ingredients: 

• 3 cans (15.8 ounce) great northern beans
• 4 cloves garlic
• 3 stalks celery – chopped thick
• 1 onion – chopped thick
• 3 cups leftover turkey - mix dark and white meat - diced
• minced parsley
• butter
• 1 1/2 cups breadcrumbs

Directions:

1. Drain the liquid from 2 of the cans of beans and discard
2. Simmer the leftover turkey carcass 2-3 days adding 4 cans of chicken broth.
3. Remove all bones, sift through a colander to be sure. Split the broth in half. Use one half to store in 2 cup containers in the freezer.
4. Put the other half of the broth into a Dutch oven and add the leftover turkey from the carcass.
5. In a large saucepan, melt 1 tsp. butter. Add garlic, celery and onion - saute for 2-3 minutes.
6.  Add the beans. Cover and cook on medium low for 15 minutes.
7. Season to taste, including sea salt and black pepper and parsley if you like.

Total servings = 6.  Since there are only 2 of us, we separated the remaining 4 servings into 2 packets and put them in the freezer for 2 more winter meals.