Hot on my stove sits a pot-full of fresh-made turkey soup. Nothing but turkey trimmings (lots of little dark pieces), turkey pan drippings, chicken broth, water, celery, carrots, parsnip, bellpepper, sauteed onion, a little fresh ginger, and juice of half of a ripe Myers lemon (I throw in rind as the soup cooks, and remove before serving). Add a bit of McCormick Mediterranan Spice with Sea Salt, pepper, rosemary, and basil. Simmer that until the broth is tasty (30-45 min); add additional seasoning and salt as you like. Turn off heat. Throw in some chunky diced yellow squash and zuchinni and let sit for 15 minutes or so (keeps them crisper than mushy). Serve with whatever you like (Barefoot Pinot Noir, Baby Swiss cheese, and Two-and-a-Half Men?).