INGREDIENTS

INSTRUCTIONS

In a large kettle or stockpot combine the carcass, the celery, the
carrots, the garlic, the onions, the peppercorns, and enough water to
cover the mixture by 2 inches (about 6 quarts) and simmer the  mixture,
uncovered, for 3 hours. Strain the stock through a large  sieve into a
large bowl, leaving the solids in the sieve, return the  stock to the
kettle, and boil it until it is reduced to about 10 cups.  When the
solids in the sieve are cool enough to handle, remove any  turkey meat
from the carcass and add it to the stock with the  carrots, crushed
lightly, discarding the remaining solids. Add the  tomatoes and bring
the soup to a boil. Stir in the noodles, boil the  soup, stirring
occasionally, for 8 to 10 minutes, or until the  noodles are tender,
and stir in the parsley and salt and ground black  pepper to taste. The
soup may be made in advance, cooled completely,  uncovered, and kept
covered and chilled for 2 days or covered and  frozen for 2 months.
Makes about 12 cups, serving 8.  Gourmet November 1990  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 670
Calories From Fat: 16
Total Fat: 2g
Cholesterol: 0mg
Sodium: 875mg
Potassium: 2278.5mg
Carbohydrates: 162.5g
Fiber: 17.7g
Sugar: 93.2g
Protein: 10.1g