Guest Author - Terri Perkins Fulton

Mom's After Thanksgiving Turkey Soup (Sopa de Guajolote)

Serves 6-8 servings

In a large stockpot, submerge your turkey carcass in about 9 cups water (you may have to break it up slightly to do this). Bring the water to boil, lower the heat and simmer the carcass until a rich stock has formed and the meat easily falls off the bones, about 45 minutes. Remove the carcass from the water and take off all the remaining meat. Return the meat to the pot and discard the carcass.

To the pot add:

3 medium carrots cut into 1/2-inch rounds
3 medium zucchini cut into 1/2-inch rounds
3 stalks of celery, sliced
1 cup dry pasta of choice (we like macaroni)
1 14 oz. can of stewed tomatoes (Mexican style, if you wish)
1/2 teaspoon crushed cumin seeds

Simmer for 20 minutes. During the last 10 minutes add:

1 medium chopped onion and 2-3 sliced yellow chiles that you have lightly saut�ed in 1-teaspoon oil, along with a handful of chopped fresh cilantro. Season the soup with salt and serve.