Turkey Soup

Break up the turkey carcass, adding any bones and cutting off and putting to one side any major pieces of turkey. Put in a large saucepan along with a peeled onion. Almost cover with water, cover and simmer for an hour or so. Remove the carcass and onion, cool and then chill in the fridge three or four hours. Then skim off the fat from the top of the liquor and discard.

Saute the leeks in a little butter for about five minutes until soft.

Assemble the soup, adding the turkey and sausagemeat pieces, chopped ham and leeks and beans to the turkey liquor. Heat and season with salt and pepper.

Serve with good fresh bread.