We're having turkey noodle soup for supper, too, Gina! Great minds do think alike (ha, ha). We're also having cornbread, grapes, leftover banana pudding, and sweet tea with lemon. I'm including my recipe for turkey noodle soup.

TURKEY NOODLE SOUP--ALABAMA STYLE

TURKEY STOCK
1 turkey carcass--skin included
6-7 cups of water
2 T. instant chicken granules
1 cup chopped onion
1 cup chopped celery, including the tops
1/2 cup white wine
2 T. chopped garlic
seasoned salt, pepper, and poultry seasoning

TURKEY SOUP
2-3 roasted red peppers, chopped
1 cup chopped onion
1 cup chopped celery, including the tops
2 cans cream of chicken soup--98% fat-free
poultry seasoning, seasoned salt, and pepper
1/2 cup white wine
1 cup chopped carrots
1 pkg. (12 oz.) fine noodles
1/2 pkg. fresh spinach
1 can (4 oz.) mushrooms, drained
1 tsp. olive oil
2 cups chopped turkey

THE DAY BEFORE--make turkey stock. Add the turkey carcass, skin, chicken granules, poultry seasoning, water, wine, chopped onion, celery, and garlic together in the Crockpot. Cook on LOW for 8-10 hours. Refrigerate. The next day, remove all of the fat, drain the stock, and throw away the turkey bones, skin, and veggies.

Place the strained stock in a stockpot. Saute the onion, carrots, celery, mushrooms, garlic, and red peppers in the teaspoon of olive oil until the onions are transparent. Add cream of chicken soup, white wine, and the veggies to the stock. Bring the stock to boiling and add the chopped turkey and noodles. When noodles are almost done, stir in the chopped spinach. Taste the soup and add seasoned salt, pepper, and poultry seasoning as needed. Cook until noodles, spinach, and carrots are done.

YIELD: A huge potful of delicious, comforting chicken soup!