Serves: 8   Prep Time: overnight (optional)  Cook Time: 40 minutes

This part is optional if you want to make your own turkey stock.

1 leftover turkey bones and all

8 quarts water

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2 carrots chopped

2 celery stalks chopped

1 head garlic halved

1 head fennel quartered

1 onion chopped

Toss everything in a big ol’ stockpot and let it simmer away for 6 hours.  Remove large pieces from stock and strain through a cheese cloth.  Allow to sit overnight in the fridge.  Remove fat in the morning.

leftover turkey cut into bite sized chunks

2 T extra virgin olive oil

10 button mushrooms, sliced

3 carrots chopped

3 celery stalks chopped

1 leek cleaned and chopped

1/2 package egg noodles

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Set  a large pot over medium high heat.  Add in your olive oil.  When the oil is hot toss in your leeks, allow to cook for 5 minutes or until soft.  Then add in your mushrooms, carrots and celery and cook for an additional 5 minutes.

Pour in 8 cups of your turkey stock (you can use store bought turkey stock, or even chicken stock if you like).  Allow to simmer for 20 minutes.  Add in your noodles and cook for an additional 7 minutes or until tender.  Serve up with some grilled cheese sandwiches.

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