Generations Leftover Turkey Soup

• 1 leftover turkey carcass
• 2 carrots, peeled
• 1 celery rib
• 1 large cooking onion, chopped (or 2 small)
• 1 large parsley sprig
• 2 bay leaves
• water, to cover carcass
• salt & pepper
• ground cayenne pepper (optional)
• 2/3 lb acini di pepe pasta
• saltine, garnish
• salt & pepper, garnish

1. Throw carcass, carrots, celery, & onion into baking pan and roast about 40 minutes @ 400-degrees.
2. Remove carrots & celery stalk from pan and chop.
3. Put carcass, onions, carrots, & celery into large stock pot. Fill with water enough to just about cover carcass. Add parsley, bay leaves, cayenne, salt, & pepper.
4. Bring to a boil; Reduce heat to low and simmer 1-2 hours.
5. Using tongs remove the carcass & all bones to a separate plate. Remove parsley & bay leaves, and discard. Remove all the turkey meat from the bone & put back into pot. Pay particular attention to the neck meat & the meat around the upper spine - it is rich & delicious!
6. While picking the turkey meat, boil salted water & cook 1/2 to 3/4 box of acini di pepe in a separate pot. Strain.
7. Add pepe to turkey soup.
8. Serve with low-sodium saltines & salt & pepper to add to taste for each person's bowl. hot sauce can also be a good garnish!.
9. I also fill 1 ice cube tray up of stock poured through a sieve before making the stock into soup & freeze. The individual turkey stock cubes can be used for cooking.
10. Freeze leftovers in plastic tupperware for up to 6 months.

turkey carcass, carrots, celery, cooking onion, parsley sprig, bay leaves, water, salt, ground cayenne pepper, pepe pasta, salt

Taken from www.food.com/recipe/generations-leftover-turkey-soup-348343 (may not work)