1 whole turkey carcass
2 carrots, sliced
4 stalk celery, sliced
1 thumb ginger, sliced
1 onion, quartered
12 each: red, white and green peppercorns
10 whole cloves
1 head garlic, split
1 - 2 cups chicken broth
1 cup pennette or farfalle pasta
3 cups leftover veggies

1. Pick all the meat from the turkey carcass (you need 1.5 -- 2 cups shredded) and set aside. Add all the bones to large stock pot with raw carrots, celery, ginger, onion, garlic and spices.

2. Add about 12 cups water and simmer uncovered for 3 to 4 hours, skimming as needed. Taste and adjust by adding water or further reducing. Strain stock, pressing juice from solids, and discard solids.

3. Bring back to a boil and add 1 to 2 cups of chicken broth if needed to extend stock. Add pasta and boil until tender. Add leftover veggies and simmer until flavors marry. Serve with leftover rolls.