Since we don’t have family nearby, we stayed home and cooked our favorites. And now I’m boiling the turkey carcass for stock! I figure I am getting my money’s worth out of the turkey by not only eating the meat, but getting the flavor out of the remains. Plus, in making your own stock, you know what’s in it, or rather, what’s not (fillers, artificial flavors and preservatives, extra salt). It’s a win-win!