Remove as much meat as possible before placing the bones in the pot. There will be plenty of turkey meat left on these bones. Place it in the large pot and add water until the bones are covered and then some.

Add the stuffing, corn, and peas.

Bring it to a boil, then reduce the heat and let it simmer for 1-2 hours, allowing the flavors to meld. They'll infuse the soup with even more Thanksgiving goodness.

After it has been boiling remove all bones from the soup. Set aside for a few minutes and let it cool off until warm enough to work with.

Do not turn off the heat. Let the stock keep boiling.

Once the bones have cooled off enough, begin removing any meat left on the bones using your hands or a fork. Once done, place all the turkey meat back into the pot.

Taste the soup and adjust the seasoning if needed to your liking.

Add 1 lb of penne pasta and continue to boil until pasta is al dente.

This soup pairs very well with my Homemade Bread recipe. Or if you have any leftover Thanksgiving rolls that works too!