Stock:
1 large turkey carcass
1 large onion, large chunks
3 carrots, large chunks
3 celery stalks and leaves, large chunks
3 bay leaves
3 cloves garlic
Soup:
1 medium potato, cubed
3 medium carrots, sliced
1 medium onion, sliced
1 cup celery, chopped
1 cup cabbage, chopped
1 cup green beans, 1-inch pieces
1 (14.5 ounce) can Italian-style stewed tomatoes
2 teaspoons dried basil
1 cup squash (zucchini, crookneck, etc.)
1 cup pasta (fusilli, penne)
1 (15 ounce) can cannellini, rinsed and drained
salt and pepper to taste
grated parmesan cheese
To make stock:
Break up carcass and place in large pot. Add cold water to just cover, approximately 3 quarts. Add the next 5 ingredients and bring to boil. Reduce heat and, with lid ajar, simmer for 3 to 4 hours. Remove carcass from liquid. Strain broth and cool. Remove turkey from carcass. Degrease broth and discard bones and vegetables.
To make soup:
To broth, add first 8 ingredients and turkey meat. Bring to boil and cook for 15 minutes. Add squash, pasta and beans. Boil until pasta is tender. Season with salt and pepper. Ladle into bowls and top with Parmesan cheese.
Courtesy of Diestel Family Turkey Ranch