leftover Thanksgiving turkey legs, wings or carcass or 2 large raw turkey legs
2 or 3 envelopes homestyle turkey gravy mix
1 medium onion, large chopped
3-4 medium Yukon gold potatoes, cubed & gently boiled (soft not mushy)
2 cups dry small shell macaroni, cooked & drained
3/4 cup half & half (for creaminess; milk can be used)
salt and pepper, to taste

Cover leftover turkey and carcass OR 2 large turkey legs with water and simmer medium in a large soup pot about 1-2 hours. While turkey is simmering prepare cubed potatoes and shell macaroni, set aside. When meat falls from bones, remove turkey carcass or turkey legs from pot to cool. When cool enough to handle remove meat from bones break or cut large pieces then return meat to the pot, discard bones and leg tendons. Continue to simmer and add chopped onion.

In a large cup or pint size mixing bowl add (1 cup) COLD water to envelopes of gravy mix, stir with a wire whisk then add the gravy mixture to the soup pot and blend well.

Add soft-cooked drained potatoes to soup pot. Continue simmering. Add salt and pepper to taste. Potatoes will hasten thickening of the soup, add macaroni about 1/2 hour before serving.

Best served with hot blueberry muffins and a salad on the side! Enjoy!

Note: This soup freezes well and will keep for 3-6 months so make enough for those chilly winter days after sledding in the snow!

Submitted by: L. Robbins