Categories: Soups/stews, Poultry 
      Yield: 12 servings 
  
      1    Turkey carcass, wings & all              Any peels, root ends and 
           The scraps left after                    Leafy tops left over from - 
           Carving*                                 Onions, celery, potatoes, 
           Any left over gravy                      Carrots 
           Any left over vegetables                 Several bruised garlic 
      2 lg Carrots, sliced                          Cloves 
      2    Stalks celery (& tops),            12 oz Wide egg noodles 
           Chopped                             1 cn (12 oz) no salt corn, 
      1 cn (12 oz) no salt green                    Drained 
           Beans, drained                      1 lg White onion, chopped 
      2 qt Boiling water                            Salt & pepper to taste 
  
    Cut wings off carcass and cut up the remaining bird as you would a 
  chicken for frying.  Place the carcass pieces and any left over peelings & 
  parings into a stock pot and fill with water.  Add garlic cloves.  Fill the 
  stock pot with water and bring to a boil.  Reduce heat to a simmer and let 
  it cook until the liquid is reduced by 1/3.  Remove from heat to cool cover 
  and refrigerate overnight.  The next day remove the congealed fat from the 
  top of the broth.  Drain the contents through a collander into another 
  large pot.  Return the broth to the stock pot.  Go through the collander 
  and remove vegetable & garlic pieces and discard.  Next, go through the 
  turkey remnants and pull out all the meat and add to the stock pot. Add any 
  left over vegetables, carrots, celery, corn, green beans and the onion to 
  the pot.  There should be *just* enough liquid to cover the contents. Place 
  over heat and bring to a boil.  While you're waiting, cook the egg noodles 
  per package directions and drain.  Simmer the soup just long enough to cook 
  the carrots.  Add 2 quarts of water, egg noodles and left over gravy. 
  Adjust seasonings (salt & pepper).  Stir well, let simmer long enough to 
  heat noodles and serve. 
   
  Makes a bunch!