Turkey leftovers
10 to 12 cups water
1 onion chopped
1 tsp. thyme
4-5 celery stalks chopped
1 lg. can Italian stewed tomatoes
1 1/4 tbsp. basil
12 oz. noodles / macaroni /pasta of your choice
1/2 tsp. pepper
1/2 tsp. salt
Cook turkey leftovers, water, celery tops, onion, thyme and salt for 2 hours. Cool and strain. Take what meat you can off bones and add to stock. Refrigerate overnight. When cold, skim fat from stock.
Heat stock and add tomatoes, basil and pepper. Meanwhile, cook the macaroni/pasta el dente’. Drain and add to soup.
Simmer an hour. Great served with garlic bread.
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