Leftover Turkey Soup

1 turkey carcass (drumsticks and quarters)
4 qts. Water (enough water to cover)
1 c. turkey gravy (1/4c)
2 c. stuffing (1c)
1 c. chopped onion (1 bunch green onions chopped)
1 bay leaf (few dashes of poultry seasoning instead)
3 carrots (omitted)
2 stalks celery (omitted)
1 tsp. dried parsley (omitted)
1 tsp. dried basil (1/2t Beer Can Chicken seasoning mix)
2 whole cloves (omitted)
Salt and pepper to taste
1 c. thin noodles, cooked (omitted)
1-2 c. turkey meat (all the dark meat from the turkey)

Place turkey carcass, water, seasonings, stuffing, gravy and vegetables in
large kettle. Bring to boil, reduce heat, and simmer, covered, one hour.
Remove carcass from broth and pick all meat from bones. Strain the soup,
cut up the carrots and celery. Return broth and vegetables, meat and
noodles to kettle and heat to serving temperature. Makes about 4 quarts.

Place drumsticks, quarters, seasonings, stuffing, gravy, and onions in a large pot. Bring to a boil and immediately reduce heat to bring the stock to a bare simmer or just below a simmer. ( If you would like to have a clear stock, do not bring the stock to a boil, but keep the stock below a simmer, as the more you simmer, the more cloudy the stock will be. Otherwise, bring it to a low simmer.) Skim off any foamy crud that may float to the surface of the stock. Remove the bones from the broth and pick all meat from bones. Strain the soup. Return broth and meat back to the pot and heat for serving.