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1
To make the stock: Remove any remaining stuffing from the turkey carcase.
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2
Break the backbone just at the join with the ribs to make it easier to get into the pot.
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3
Put the carcase, any drippings you have, and any stray parts like wingtips, that leg no one wanted, and pieces of skin into a stockpot.
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4
Peel and quarter the onion.
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5
Add it to the pot.
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6
Break the celery into 2-3 pieces and add that as well.
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7
Add COLD water to come up about 3/4 of the way up the bones.
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8
Bring to a simmer and simmer gently for 3-4 hours.
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9
Cool and refrigerate to congeal the grease.
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10
The next day, remove the congealed grease (if it didn't harden sufficiently in the fridge give it a couple hours in the freezer).
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11
Warm the broth enough to be comfortable for your hands.
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12
Strain the warmed broth through a colander into another pot.
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13
(Some people like to line the colander with cheesecloth).
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14
Pick the useful meat from the bones and return it to the broth.
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15
Proceed with the soup or freeze for later use.
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16
Note -- remember the pot/bowl when straining the broth.
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17
Every soup maker has forgotten at least once.
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18
:oops:.
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19
Add tomatoes, garlic, thyme, Italian seasoning, salt, and pepper and bring to a boil.
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20
Add the spinach and return to a boil.
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21
Add the rotini, return to a boil, then simmer for 10-12 minutes or until the pasta is cooked, stirring several times.
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22
Serve sprinkled with Parmesan or Asiago cheese.
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23
Note, its out of season after Thanksgiving, but if you have some fresh basil available, chop a few leaves and scatter a pinch over each bowl before adding the cheese.
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24
Note: 2-4 chicken carcases or several pounds of backs and necks can be substituted for the turkey carcase.
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25
Roast the backs and necks first for the richest flavor.
