In 5-qt. saucepan, combine first five ingredients. Over high heat, bring to a boil. Reduce heat, cover and simmer for one hour.
Stir in noodles and turkey meat. Simmer until noodles are done and meat is heated through. Yields 8 servings.
Rich Turkey Stock
2 lbs. bony turkey pieces (back, neck and wings)
6 cups water
3 stalks celery with leaves coarsely chopped
2 medium carrots, coarsely chopped
1 large onion, cut into chunks
3 whole cloves
2 bay leaves
1 to 10 cloves garlic (adjust amount used to taste), peeled
1 tsp. salt
1/4 tsp. white pepper
In a 5 qt. saucepan or Dutch oven, combine all ingredients. Over high heat, bring mixture to a boil. Skim foam from surface. Reduce heat, cover and simmer for 1 hour or until turkey pieces are tender.
Lift out turkey pieces with a slotted spoon. Strain stock through a sieve lined with 1 or 2 layers of cheesecloth. Discard vegetables.
Clarify stock, if desired. (To clarify: Stir together 1/4 cup cold water, 1 egg white. Add to strained stock. Bring to a boil. Remove from heat and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.)
Skim off fat. Use a metal spoon to ladle the fat off the top or chill stock and remove solidified fat layer that forms. When turkey is cool enough to handle, remove meat from bones. Discard skin and bones. Reserve meat for future use.
Stock may be used at once or stored in a closed container in the refrigerator 1 to 2 days; or stored in freezer up to 6 months.
* A leftover turkey carcass may be substituted for turkey pieces.