Turkey Pasta Soup from Thanksgiving Leftovers

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When you are carving that Thanksgiving Turkey for Thanksgiving, save EVERYTHING! From the carcass, fat and even everything left in the cooking pan. It will all be be used to make this savory soup.
Mashed potatoes? Gravy? Sure, you can throw it in. SAVE absolutely EVERYTHING! You'll see why below.

I prefer to do this the same night as Thanksgiving, but you may refrigerate until ready to use. Just make sure you save your roasting pan, too. See below for details.

De-bone turkey carcass by pulling whole meat sections off turkey. Cut into bite-sized pieces and refrigerate.

Break or cut carcass into 2 pieces to fit into pot. Place all bones, and scrapings from roasting pan in crock pot.

Fill 3/4 of pot with water. Set on high temperature for at least 1 hour.

Pour hot water into roasting pan just to cover bottom to deglaze. Scrap and stir until nearly clean. Heat pan if required to get all the goodness loose. (This is where most of the stock flavor will come from.) Pour into crock pot.

Add to pot:
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon parsley flakes
1 teaspoon celery flakes

After at least 1 hour cooking, turn to low temperature. Let cook overnight or at least 10-12 hours. This is just a guideline as I have left it for a day and a half with great results.

Chill until fat has congealed on top. Scrap off top and discard.

Reheat until fully liquid again, then strain. This is your stock base. Return to pot.

Taste and season to your preference if needed.

Add cut turkey pieces, and any leftover veggies you have on hand. If not available, add parboiled fresh vegetables. If neither is available, you may use frozen, but add last to make sure that they are not overcooked.

Add cooked pasta 10 minutes before serving. I prefer small shells or, even better, the spiral shaped fusilli. If available I also like to use the tri-colored as it gives a great dash of color to your soup.

If using frozen veggies, this would also be the time to add them.
If using small vegetables like corn of peas wait 5 more minutes to add.

Leftover gravy? Toss it in!

Leftover mashed potatoes or squash? Throw that in, too.
(Note: I wouldn't add more than 2 cups total as this will thicken the soup surprisingly well.
Unless, of course, you prefer a turkey stew. :D

Cook until all is heated through.

Serve with warmed leftover rolls or biscuits.

Have some leftover Stuffing? Warm and scoop into bowl before ladling in soup. Sounds weird but deliciously good!

Freeze unused portions in single or family sized containers to reheat later.

ENJOY!

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