LOL, cyn--got lots of soup left. I have two containers in the fridge and a large Ziplock in the freezer. Come by anytime--just make sure I know you're coming and if I don't have any in the fridge, I'll thaw out the one in the freezer! I wound up using Pastina rather than noodles, and did both the white potatoes and the sweet and it's really good! I like to use Butternut Squash in soups, too, instead of carrots. So yummy!!! I wish I had some celery to add to the pot, though! I think it would have been even better! I love left-over turkey anything, sandwiches, heated up as the main meat and just eating it cold, a morsel at the time! And, leftover pumpkin pie is the best!!!! Sigh--it won't last long though, will it! :o)

OK Boop I'm going to give you my family recipe I use and my disclaimer and warning, I never measure so I will try to get as close as I can but most of the time I follow the rule of start small and keep adding to taste. If you can get 2 cups of drippings, add 1 to 2 cups of chicken stock. Then add the turkey neck and the turkey butt to the pot. Next add poultry seasoning, sage, salt and pepper to taste. Normally I add a bit of poultry seasoning and sage, let it simmer for awhile and then add more to taste. Next add 3 to 4 boiled eggs cut up, about a tablespoon of butter and let the whole thing simmer on low to slightly medium until it finally starts a good rolling boil. During the cooking process, stir every now and then mostly to make sure that it is not sticking in the pan. When you have a good rolling boil, then add a little water to a cup and slowly add a tablespoon, possibly two, depending on how much gravy you wind up making, of flower and stir in the cup until it is smooth. If you add the flour slowly and stir into the water quickly, it won't be lumpy. Once you have a smooth non lumpy flour misture, pour this mixture into the gravy and again cook slowly until it comes to a boil. At this point then begin adding the additional poultry seasoning, sage and salt and pepper to taste and cook until thickened and that's it! It is really easy peasy and if you feel you have to measure the seasonings start with a teaspoon and keep adding until you get to get just the right taste level. If you get really stressed email me and I will give you my home number and I can walk you through it! Gobble gobble!!

I just got done making my traditional turkey scrapple. I make it every time we have roast turkey. I've never been a fan of turkey soup, so years ago when a friends introduced me to this dish, I tried it and have been making it ever since. Simmer the carcass with herbs & spices for several hours, strain, pick off all the pieces of meat. I follow the recipe from the Alber's box for cornmeal mush but use the heavily seasoned turkey broth. Simmer everything until the cornmeal is quite thick and spoon into meatloaf pans. Let cool & chil overnight. Then in the morning, slice the scrapple, dredge in flour, and fry until crispy on both sides. I've served it with honey, maple syrup, leftover gravy, and even leftover cranberry sauce. It's one of our favorite breakfasts. My husband would be sorely disappointed if I didn't make it.

I have 3 turkey legs I just bought this morning. I'm getting ready now to cut 3 celery stalks into 1/4's; 1 large diced onion & 3 lg carrots cut into 1/4's. I saute them for a few minutes and add parsley, salt & pepper. Then I brown the legs into this mixture until brown on all sides. Then add water to more than cover the legs & veggies, add a hpg 2 Tbs of chicken soup base & simmer until legs are tender. I then freeze this mixture when cooled, until the day before the big day. (I also remove the meat from the legs & dice real fine & add to my broth for extra full flavor for the gravy.