How many of us bag up that Thanksgiving Day turkey carcass, stick it in the freezer, and find it in the middle of February, only to throw it away? Try this instead!

1 turkey carcass with 2 cups cooked meat remaining on carcass

2 tablespoons canola oil

3 cups sweet onions, thinly sliced

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground sage

1/2 teaspoon dried thyme leaves

1½ cups celery, cut into 1-inch pieces

2 cups carrots, peeled and sliced thin

2 cups green beans, cut into 1-inch pieces

2/3 cup small shell pasta

1. Remove meat from carcass and chop into bite-size pieces. Cover and reserve in refrigerator. Chop turkey carcass into several large pieces.
2. Heat oil in a large Dutch oven over medium heat. Sauté onions until soft and light brown. Stir in turkey bones, salt, pepper, herbs, and 2 quarts water. Increase heat to high and quickly bring mixture to a boil. Immediately reduce heat to low. Cover and simmer for one hour, stirring occasionally.
3. Remove and discard carcass pieces. Stir in vegetables, cover and continue to simmer for 20–25 minutes. Increase heat to high, bring mixture to a quick boil, and stir in shell pasta. Lower heat to medium and cook 8–12 additional minutes until pasta and vegetables are tender. Stir in reserved turkey. Heat over low heat for 5–10 minutes or until the temperature reaches 165 degrees F. Serve hot with crusty rolls.