"I CAN'T BELIEVE IT'S TURKEY" ANTIPASTO SOUP

A great way to use up the end of a turkey, esp. with a loaf of crusty bread. The broth can be made and frozen for assembly later. The turkey meat should be frozen separately if you do this. This is for a large bird. If it's a tiny one, halve the rest of the ingredients.

1 turkey carcass from roasted bird
Few celery tops
2 medium onions, peeled and cut up
12 peppercorns
2 teas. salt (or less)
2 quarts water, or more, to cover
2 pounds hot Italian sausages
2 cans (20-oz each) of chick peas
2 cans (16-oz. each) tomatoes
1 jar (8 oz.) pimentos, drained and chopped
2 teas. Italian seasoning (basil, oregano, etc.)
½ cup sliced pitted ripe olives (I use Greek)

Bust up the carcass and put it in large kettle with onion, celery tops, salt, peppercorns and water. Heat to boiling. Cover, simmer 2 hours. Remove bones from broth and cool until they can be handled. Strip off meat and set aside. Strain broth into large bowl.

Remove sausage meat from casing. Sauté in own fat in the kettle for 10 minutes, breaking up the meat as it cooks. Stir in the turkey. Add a little salad oil if needed to brown the turkey.

Stir in 6 cups of turkey broth, chickpeas and liquid, tomatoes, pimientos and Italian seasonings. Heat to boiling; simmer, stirring once or twice, 10 minutes to blend flavors.

Ladle into large soup bowls. Float olive pieces on top.