Title: Turkey Revenge Soup
Categories: Soup Poultry
Yield: 12 Servings

1		Turkey carcass, wings & all
		The scraps left after
		Carving*
		Any left over gravy
		Any left over vegetables
2	lg	Carrots, sliced
2		Stalks celery (& tops),
		Chopped
1	cn	(12 oz) no salt green
		Beans, drained
2	qt	Boiling water
		Any peels, root ends and
		Leafy tops left over from -
		Onions, celery, potatoes,
		Carrots
		Several bruised garlic
		Cloves
12	oz	Wide egg noodles
1	cn	(12 oz) no salt corn,
		Drained
1	lg	White onion, chopped
		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!

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