We’ve been eating a lot of turkey at my house lately. (I’m sure I’m not the only one.)

My housemates cooked a 20 pound turkey for Thanksgiving. The turkey was delicious, but because it takes a lot to eat a 20 pound turkey, we had plenty of leftovers. I happily made them into turkey soup.

I used the huge turkey carcass to make a stock. I had to get out my canning pot, nothing else was large enough to hold the huge bird. The turkey was from Granite Falls, a gift to my housemates from friends. With the exceptions of some of the spices, everything that went into the stock was local as well.

I love making stock, but I seem incapable of doing it without making a gigantic mess. My dog hovered the whole time I was working. He was rewarded the many times I spilled something.

For the soup, I used carrots and rosemary from Washington (I forget where precisely), leeks from Mount Vernon, and celery from I forget where, but I’m going to have to say it was probably California. The turkey was from Granite Falls. I’ve never tried leeks in turkey soup before, and they were fantastic.

The noodles were from California, although Laura has now directed me to a pasta source from Seattle, I just need to actually find it in a nearby store. Or I can suck it up and make my own, like I keep saying I will.

I also made a lovely garlic spice bread from local flour and local butter. Unfortunately, I wildly miscalculated how long it takes to make bread (I always do) and we ended up eating it the next day. It was delicious.