© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 Carcass From Cooked/Leftover Turkey, Skin Removed And With 2 c Cooked Turkey Remaining On Bones
7 c Cold Water
5 Poultry Bouillon Cubes
1 c Thinly Sliced Celery
1 c Peeled And Matchstick-Cut Carrots
1 c Sliced Green Onions
2 c Cooked Rotini Pasta
1 tsp Freshly Ground Pepper
Remove cooked turkey from carcass, chop into bite-sized pieces and measure 2 cups. Cover and refrigerate.
Cut carcass in large pieces to fit into stockpot. In stockpot, bring water, carcass and bouillon to a boil.
Reduce heat, remove any foam from top.
Cover and simmer 1 hour.
Remove and discard bones.
Add celery, carrots and green onions to stock.
Cook only until vegetables are crisp-tender.
Add reserved cooked turkey, cooked pasta and pepper. Heat only until hot throughout.
Serve hot.