1 turkey carcass (from 10-14 lb. turkey)
2 quarts water
1 1/2 c. sliced celery
1 1/2 c. sliced carrots
1/2 c. chopped fresh onion
1/4 c. chopped parsley
1 1/2 c. (16 oz.) can tomatoes, with liquid, cut up
2 c. (about 6 oz.) cut fusilli (curly cut spaghetti)
Salt and pepper to taste
Parmesan cheese, if desired

Place turkey in large 4-quart sauce pot. Add water, celery, carrots, onion, parsley and tomatoes to pot; bring to a boil and return meat to stock. Bring stock to a boil and stir in 2 cups cut fusilli. Cook about 10 minutes or until fusilli is tender. Add salt and pepper to taste.