1 turkey carcass with leftover gravy and if possible uncooked neck and giblets
1 (6 qt.) pot water
2 carrots, sliced
1 lg. onion, sliced
2-3 stalks celery, chopped
Parsley
1/2 pkg. noodles
Bay leaf
Salt and pepper
1/2 c. white wine
Plus anything else that feels right!

The trick to successful turkey soup is to retain only the best meat. Don't let any grizzle, fat, skin or junk stay in. Simmer carcass and fresh parts in water with salt, pepper and bay leaf for 2-3 hours.

Strain. Save only the best meat. Cook vegetables in stock for 1 hour. Add noodles, wine, cut up meat, gravy and anything else. Simmer 15 minutes. Let cool and fill 1 quart container. Freeze.