Turkey Noodle Soup

This is what to do with your turkey carcass after Thanksgiving.  You can freeze the carcass and use it up to a month later, if you wish.

TURKEY STOCK

Turkey carcass
16 cups water
3 large carrots, cut in chunks
2 large onions, sliced
3 ribs celery, sliced
1 bunch parsley
2 bay leaves
1 T sage
1 T poultry seasoning
Salt and pepper

Remove most meat from your turkey carcass, but leave some, possibly including the wings.  Place the carcass in a large stockpot with 16 cups of water.  Add remaining ingredients and bring to a boil.  Reduce heat and simmer 3-4 hours.

Using another large pot and a strainer, carefully pour the liquid leaving the solids behind in the first pot and the strainer.  Put aside the remains of the carcass to cool, and discard the other solids.

Once the remains of the bird are cool enough to handle, remove any useful bits of meat, and discard the rest.  Divide the stock into roughly equal amounts and freeze half of it for another soup.

TURKEY NOODLE SOUP

6 cups stock
2 carrots, sliced
2 medium onions, sliced
2 ribs celery, sliced
1 1/2- 2 cups turkey meat
1 T poultry seasoning
1 cup egg noodle
Salt and pepper to taste

Add the carrots, onions, celery, turkey and poultry seasoning to the stock, bring to a boil then simmer about 1 hour until the vegetables are tender.  Add the noodles, salt and pepper and cook until the noodles are soft.  Taste for seasoning, adjusting if necessary, and serve hot.
About 6 servings