In our family, the bones of the leftover bird immediately go into a Crock-Pot with enough water to cover and a simple bone broth is made to freeze for future recipes. To make an easy soup, in a large pot use 4 cups of that finished bone broth, add 1 cup of chopped leftover turkey, 1/4 cup leftover gravy and 1 cup of leftover Sausage and Rice Stuffing and heat until bubbling. Add salt and pepper as needed. Serve with grilled sourdough or leftover rolls.