My husband loves turkey and turkey leftovers. This year we had Thanksgiving at an old family friend’s house. This was a special treat for us for several reasons. We had just moved to the area and these were the only people we knew for miles around. They are also one of the most kind, generous, and fun loving families on the planet. I grew up having Thanksgiving with them in another state and now after almost 20 years we ended up in the same town in another state.

However, this meant no leftover turkey or fixings this year. Which, although fine by me, disappointed my husband slightly. Finally, this past weekend I decided to cook up a turkey and use the meat to make several of our family favorite meals that we haven’t had in a while. We enjoyed our turkey dinner, however, I did not make all the Thanksgiving fixing. My goal was to make healthy family meals using the turkey for the rest of the week.

After our turkey was cut up and the meat carefully dissected I placed the carcass in and 8 qt stock pot and filled it with water with plans to boil it the following day to make a stock. The next day, around midday, I carefully took the stock pot out of the refrigerator and placed it on the stove. I added one diced onion, one large clove of pressed garlic, 2 bay leaves, and one cube of Knorr Vegetable Bouillon. I slowly brought it just to a boil then lowered the temperature and let it simmer for about three hours, checking the water level occasionally, and making sure that it did not boil over.

Next I carefully removed the turkey carcass and placed it is a wide shallow bowl to cool. I took my strainer spoon and removed all debris from the stock. After the carcass cooled I separated usable meet from bone and cartilage and diced it up to used back in the soup.

I added a cup and a half of diced carrots to the slow boiling stock, then added a cup and half of celery, and cooked for about 10 minutes until the vegetables were tender. I then added one 12 oz. package of Hodges Mill Whole Wheat Wide Egg Noodles and cooked for another 10 minutes. You may also want to salt and pepper to taste and add some parsley.

This made a lot of soup. I poured half into a container to freeze for later and served my family the other half with fresh homemade bread.


  • Turkey Carcass
  • Turkey Meat
  • 12 cups water
  • 1 medium yellow onion
  • 1 large clove garlic
  • 1 cube Vegetable Bouillon
  • 1 ½ cups diced or sliced carrots
  • 1 ½ cups diced or sliced celery
  • 12 oz. bag wide egg noodles