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!!

My DH loved the way this is prepared at an Italian restaurant we frequent, and I thought it must be simple to duplicate. Here's the photo from the restaurant version and then the one I made which tasted even better - guess I used more cream and maybe I poured on too much sauce for the photo. Turkey & Noodles in Curry Cream Sauce *********************************** 2 - 3 portions 1 lb turkey breast, cooked and cut into chunks butter - 1 heaping TBS flour - 1 heaping TBS milk - about 1 1/2 cups heavy cream - about 1 1/2 cups 1 chicken stock cube or spoonful of chicken bouillon mix 1 heaping TBS curry powder (I used Sharwoods's mild) fettuccini noodles for 2 - 3 servings fresh ground pepper butter 1) Put water on to boil for noodles. 2) If turkey is not already cooked, it can be done in microoven with 3 TBS water until just done 3) Melt butter in saucepan, take off stove and mix in flour to make a roux, gradually adding warmed milk a few drops at a time and stirring to keep smooth. 4) Put back on low heat and finish adding milk, then cream a little at a time and stirring. Crumble in chicken stock cube and curry powder. Stir to blend. 5) Add turkey chunks and heat gently, keeping warm while cooking noodles in pot of water. 6) Drain noodles, add butter and fresh ground black pepper. Pour sauce over noodles and mix. Serve on hot plates and add grated parmesan. Note: The Spanish and German chicken stock cubes and chicken sauce bases are excellent and quite different than the ones I saw in Canada. This dish tastes better than the version in the Italian restaurant and goes well with a nice crisp green salad. ******************************** I usually make a turkey curry at the end of our Christmas bird. The dressing and cranberry sauce as well as the gravy all goes with this. The recipe is taken from a Sharwood Curry Powder advert for chicken curry which I also make but here I substitute leftover turkey. TURKEY CURRY **************** Serves 4. 1 apple, peeled and chopped 1 onion, chopped 2 TBS oil 2 TBS curry powder 1 level TBS flour 15 fluid oz (scant 2 cups) stock (boil turkey bones to make stock) 1 TBS chutney (I use Sharwoods Mango Chutney) 1/4 to 1/3 cup (60 grams) sultana raisins 8 oz (225 grams) diced turkey (include different sized small pieces from the leftovers on the turkey platter) salt 1) Fry chopped apple and onion together in 2 TBS oil. Add curry powder and flour. Fry gentry 1 minute. 2) Blend in the stock, bring to boil. Add 1 TBS chutney and the raisins. Simmer, covered - 30 minutes. 3) Add turkey pieces to the sauce, season with salt and simmer very gently 10 - 15 minutes more. If you have some leftover turkey gravy - that also goes well added into the curry sauce. 4) Serve over rice and pass around cranberry sauce, warmed turkey dressing, mango chutney and chopped walnuts. SharonCb

My family always makes turkey gravy in the roasting pan with the drippings. Skim some of the fat. Stir in Wondra flour, salt and pepper and water or a bit of broth made with the giblets and neck boiled while the turkey roasted. I grill my turkey, so can't make gravy from the pan drippings. Instead, I make a rich turkey stock ahead of time using wings and, sometimes, drumsticks, along with the usual aromatics, and freeze it. The day before Thanksgiving, I brown a turkey thigh or two in some fat (usually olive oil), remove and set aside and then make a roux. I put the thighs back in along with some sprigs of thyme and a bay leaf and add the defrosted turkey stock along with pepper and salt to taste. I then cook this down by about half, strain it, refrigerate it and reheat it the next day for dinner. It's not pan gravy, but it's pretty good.