Makes about 3 quarts, serving 8 to 10.
- 1 turkey carcass from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot
- 1 large onion , peeled and halved
- 1 large carrot , peeled and chopped coarse
- 1 large rib celery, chopped coarse
- 3 medium cloves garlic , smashed
- 2 cups dry white wine
- 1 bay leaf
- 5 sprigs fresh parsley leaves
- 3 sprigs fresh thyme
Makes about 3 quarts.
- 3 quarts turkey stock
- 1 medium onion , diced medium
- 2 medium carrots , peeled and cut into 1/4-inch-thick rounds
- 1 large rib celery , sliced 1/4 inch thick
- 1 TBL minced fresh thyme leaves
- 2 cups pasta shells (medium), or other medium-sized pasta shape
- 2 TBL minced fresh parsley leaves
- 12 quart stock pot
- Large strainer
- Dutch oven or large stock pot
For Stock: Bring turkey carcass, onion, carrot, celery, garlic, wine, bay leaf, and 4 1/2 quarts water to boil in 12-quart stockpot over medium-high heat, skimming fat or foam that rises to surface. Reduce heat to low and simmer, uncovered, 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer until stock is rich and flavorful, about 2 hours longer, continuing to skim surface as necessary.
Strain stock through large-mesh strainer into large bowl or container; remove meat from strained solids, shred into bite-sized pieces, and set aside; discard solids in strainer. Cool stock slightly, about 20 minutes; spoon fat from surface. Use stock immediately or cool to room temperature, cover, and refrigerate up to 2 days.
For Soup: Bring turkey stock to simmer in Dutch oven over medium-high heat. Add onion, carrot, celery, thyme, and 1 teaspoon salt; cover and simmer until vegetables are just tender, about 10 minutes. Add pasta and reserved shredded turkey meat from stock; simmer until pasta is al dente, 10 to 12 minutes. Stir in parsley, adjust seasonings with salt and pepper; serve.