we have plain turkey stock, and all that is in it is the liquid stock and some turkey. What else should we put in it to make it delicious?Also, once i have a delicious turkey stock (by using the answers i have gotten already then what can i do with it? How do i go about making a soup from it. Thanks as i do not cook much.

Onions, celery, carrots, bay leaf, salt and pepper can perk up your stock. Simmer for 2-3 hours, then drain it through a sieve. Discard the now soggy ingredients and keep the stock for soup or gravy.

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I agree with Carole... onions, carrots, celery, bay leave, salt and peppercorns. You can also add dried thyme (just a pinch or two) and mushrooms to the stock. I really love mushrooms and think they add a lot of body. They darken the stock though, so don't expect something golden like the stock you buy in a can. Making a good stock really isn't a science. Add whatever you like!

"Delicious" is in the "tongue of the taster" Anyway,my FAVOURITE part about Thanksgiving Turkey is the delicious Turkey Soup I get to have for weeks afterwards - and here's why and how:1. simmer all the leftover bones + giblet, heart, gizzard combo - for 3 hrs or so.2. leave to cool, then place in frige overnight (or for several hours).3. skim off fat from the top layer of the now gelatinous stock4. strip remaining meat off the bonesNow you have a really rich and tasty stock.To make a DELICIOUS soup, add a combination of either of the following:- bay leaf- salt, pepper (to taste)- italian herbs or rosemary- rice- potatoes- more turkey meat (there's usually plenty leftover, and this addition can really change the character of the soup to more resemble stew)- fresh/frozen veggies (peas, broccoli, carrots): time it so that the veggies will not be limp and soggy by the time the soup is servedYummm - just writing this makes me want some!

bones, meat, water, onions, celery, carrots, parsnips, bay leaves, thyme, parsley