Instructions:
- Combine the turkey carcass, roughly quartered onion, rough carrots, rough celery, parsley stems, peppercorns, and bay leaves into a large stockpot. Pour in the cold water until everything is submerged.
- Bring the water slowly to a gentle simmer over medium heat. Skim off any grey foam that rises during the first 15 minutes. Reduce heat to low and simmer gently, partially covered, for 1.5 hours.
- Carefully strain the stock through a fine-mesh sieve into a clean bowl, discarding the solids. If time allows, cool slightly and skim off excess fat. You should have 8-10 cups of stock. Stir in the leftover gravy/pan drippings.
- In the cleaned stockpot, melt the butter over medium heat. Add the finely diced onion, carrot, and celery (mirepoix). Sauté gently until softened and translucent—about 8–10 minutes.
- Sprinkle the flour over the sautéed vegetables and stir constantly for 1 minute to create a roux.
- Slowly whisk in about 8 cups of the prepared turkey stock until no lumps remain. Bring the mixture to a simmer while stirring, allowing it to thicken slightly.
- Stir in the shredded cooked turkey meat, dried thyme, and dried sage. Cook for 5 minutes.
- Add the egg noodles and cook according to package directions (usually 6-8 minutes) until the pasta is al dente.
- Season generously with salt and pepper to taste. Stir in the fresh parsley just before serving.