Here's a recipe for using a meaty carcass after the white meat has been breasted out. The end result is lots of tender cooked turkey meat to make the lovely croquettes or other casseroles in this chapter. The bonus is turkey broth to use for any soups that call for chicken broth. Freeze it in 2-cup freezer bags. Don't forget to label and date. Use within 6 months.

• Cut turkey carcass into pieces, place in a large pot, and just cover with water. Bring to a boil, then lower the heat to a simmer and cover. Cook for about 30 minutes or until the meat is tender and begins to fall off the bone. Remove the bones and let cool. Pick off the meat and reserve. Put bones back in the pot of water and bring to a boil again. Reduce heat to medium so that it barely boils. Cook for 1 or 2 hours, uncovered, to cook the liquid down, which intensifies the flavor of the broth. Do not stir. Remove and discard the bones. Pour the broth through a strainer lined with cheesecloth into a large jar or bowl. Hand-chop the cooked turkey meat and set aside.

• Melt butter in a skillet and stir in the flour to make a roux. Slowly add 1 cup of the turkey broth and stir to blend, cooking over medium heat for about 5 minutes to thicken. Remove from the heat and add the chopped turkey, green onions, jalapeno pepper, and 1 cup of the bread crumbs. Beat 2 eggs in a small bowl and add to the turkey mixture, mixing well. Season to taste with salt and pepper.

• Place the remaining 2 cups of bread crumbs in a shallow bowl. In another shallow bowl, beat the remaining 3 eggs for dipping the croquettes in.

• Shape the turkey mixture into oval croquettes. Roll each croquette in the bread crumbs and then in the egg and roll again in the bread crumbs until well coated.

• Heat the vegetable oil in a skillet. Sauté the croquettes over medium-high heat until golden brown and cooked through, about 2 to 3 minutes per side.