4cupsshredded or chopped cooked turkey (or use chicken)
Grated Parmesanto serve (optional)
Place the pieces of the turkey carcass pieces into a large soup pot and add the broth. Bring to a simmer, season with salt and pepper and simmer for 45 minutes. Strain the stock into another pot and discard the bones, skin, and any solid in the strainer.
In the same pot that you simmered the stock, heat the olive oil over medium heat. Add the onions, celery, carrots and garlic. Season with salt and pepper and sauté, stirring occasionally, for 5 minutes, until the vegetables start to soften. Add the strained stock back to the pot along with the split peas and simmer for about 1 to 1 ½ hours, until the split peas are very tender and starting to fall apart.
Stir in the chopped or shredded turkey and heat through for about 5 minutes. Taste and adjust seasonings as needed. Serve in bowls, sprinkled with Parmesan if desired.