Thanksgiving is officially a wrap, but the leftovers still remain.  This year I decided to take the remains from our smoked turkey and make up a big batch of Southwestern style turkey soup.  After it was done, it was frozen into 1 and two serving vacuseal bags, to be reheated at a much later date when we're not in turkey overload.

Southwestern Turkey Soup
One turkey carcass with most of the meat removed and set aside
1-2 gallons of water
1/2 cup flour
1/2 cup canola oil
1 onion finely chopped
2 celery stalks, minced
4 cloves garlic, minced
1 carrot, finely chopped
1 smoked ham hock
2 carrots, cut into slices
1/2 tbspn  of cracked black pepper
1 tbspn salt
3 bay leaves
1 teaspoon anaheim chile powder
1 cup roasted corn kernels
2 poblano peppers, roasted, deseeded and deskinned then sliced into matchsticks
Water
Leftover turkey, chopped
1 one pound bag of egg noodles

Heat large stockpot over medium adding oil and flour.  Stir continuously to make a dark chocolate colored roux.
Add diced onion, celery, chopped carrot, garlic and saute approximately 10 minutes until fragrant.
Add turkey carcass and fill pot with water until carcass is submerged.  Add ham hock, salt, pepper, bay leaves, chile powder and bring to a boil.
Reduce heat to a simmer, add lid and let cook for approximately 4-5 hours.  Remove lid, remove carcass, and add corn, poblanos, carrot slices, turkey and egg noodles.  Simmer approximately another 30 minutes.  Skim excess fat from top and discard.  Serve warm or refrigerate immediately.