Turkey and Leftovers Soup

• 1 turkey carcass (from a 18-20 lb turkey)
• 6 quarts water
• 6 chicken bouillon cubes
• 3 stalks celery, finely chopped
• 1 small onion, chopped
• 1 tablespoon salt
• 1 teaspoon pepper
• 2 bay leaves
• 5 -6 cups mashed potatoes (and other leftovers such as veggies, stuffing, etc)
• 1 tablespoon parsley
• 8 ounces noodles, cooked and drained

1. Place turkey carcass in large stock pot (break up if necessary).
2. Add water, bouillon, celery, onion, salt, pepper and bay leaves.
3. Bring to a boil; reduce heat and simmer 2 hours, covered.
4. Remove carcass and any loose bones and skin.
5. Skim top if necessary.
6. Let carcass cool.
7. Meanwhile, chop up leftovers and add to soup.
8. If adding stuffing and/or mashed potatoes, stir well until dissolved/broken up (these make nice thickeners).
9. Continue simmering while preparing meat.
10. Remove meat from bones, shred or chop into bite-sized pieces.
11. Add meat, parsley and (cooked) noodles to soup; stir well.
12. Simmer 15-20 minutes.
13. Remove bay leaves.
14. Note - if you do not have enough leftovers to equal 5-6 cups, you can supplement with fresh or frozen veggies of your choice.
15. You will need to simmer them a little longer.
16. Depending on what leftovers you add, you may need to adjust the salt and pepper you use.

turkey carcass, water, chicken, stalks celery, onion, salt, pepper, bay leaves, potatoes, parsley, noodles

Taken from www.food.com/recipe/turkey-and-leftovers-soup-405605 (may not work)