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Add the turkey carcass to a large stock pot.
Add in the onions, bay leaves, carrots, celery, salt and peppercorns.
Fill the pot with enough water to just cover the turkey, too much water will result in a weak stock.
Set the heat to high and bring to a boil.
Once boiling, turn the heat down to a good simmer and let cook for 2-3 hours.
Drain the stock into another smaller stock pot and let cool.
Once cooled for about an hour on the counter, put in the refrigerator to chill for 3-4 hours or overnight until you can see the fat start to separate to the top.
Skim the fat off the top as much as you can and place your pot back on the stove.
Add in the diced carrots, celery and salt and pepper to taste and cook 15 minutes or until the vegetables are tender.
Add the pasta and turkey pieces and cook until the pasta is done, another 10 minutes.
Test for seasonings again and serve.