Generations Leftover Turkey Soup

1. 1

   Throw carcass, carrots, celery, & onion into baking pan and roast about 40 minutes @ 400-degrees.

2. 2

   Remove carrots & celery stalk from pan and chop.

3. 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. 4

   Bring to a boil; Reduce heat to low and simmer 1-2 hours.

5. 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. 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. 7

   Add pepe to turkey soup.

8. 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. 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. 10

    Freeze leftovers in plastic tupperware for up to 6 months.

* Per serving · 4 servings · Values may vary.