Slow-Cooker Leftover Turkey, Lemon, And Couscous Soup Recipe

• 2 cooked turkey wings, including bones and skin
• 1 1/2 cups cooked turkey meat, preferably dark and light
• 1 tablespoon olive oil
• 1 large carrot, peeled and finely chopped
• 1 stalk celery, finely chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 bay leaves
• 3 sprigs fresh thyme
• 1/4 teaspoon poultry seasoning
• 1/2 lemon
• 1 tablespoon Worcestershire sauce
• 6 cups
• or store-bought low-sodium chicken or turkey stock
• 1 cup dry white wine or leftover dry sparkling wine
• Kosher salt and freshly ground black pepper
• 1/2 cup Israeli (pearl) couscous
• 1/4 cup minced flat-leaf parsley or cilantro

1. Place turkey wings and meat in the bowl of a slow cooker.
2. Heat oil in a Dutch oven over medium heat. Add carrot, celery and onion and saute, stirring often, until vegetables start to soften, about 5 minutes. Add garlic and continue cooking, stirring, until fragrant, about 1 minute longer.
3. Transfer vegetables to slow cooker along with bay leaves, thyme, poultry seasoning, lemon, Worcestershire sauce, stock, and wine. Season with salt and pepper, cover and cook on low setting for 6 1/2 hours.
4. Remove turkey and pull meat from bones. Discard skin and bones and return meat to the slow cooker. Add couscous and continue cooking until couscous is tender, 1 to 1 1/2 hours longer.
5. Discard bay leaves, thyme sprigs and lemon half. Taste and adjust seasonings, if needed. Ladle into bowls, garnish with herbs and serve.

turkey, turkey meat, olive oil, carrot, celery, onion, garlic, bay leaves, thyme, poultry seasoning, lemon, worcestershire sauce, chicken, white wine, kosher salt, couscous, flatleaf parsley

Taken from www.seriouseats.com/recipes/2014/11/slow-cooker-turkey-leftover-soup-lemon-cous-cous-thanksgiving-recipe.html (may not work)