1 turkey carcas
2 stalks of celery with leaves, coarsly chopped
2 carrots coarsly chopped
1 onion, peeled and quartered
1 bay leaf
1 clove garlic
8 c low sodium chicken or vegetable broth
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3 T butter
1 c chopped onion
1 c chopped celery
2 t dried thyme
2 c chopped carrots
1 c rice
2 c chopped leftover turkey
1 c frozen or leftover corn , peas, etc
3 T fresh parsley
S&P

1 turkey carcas 2 stalks of celery with leaves, coarsly chopped 2 carrots coarsly chopped 1 onion, peeled and quartered 1 bay leaf 1 clove garlic 8 c low sodium chicken or vegetable broth 3 T butter 1 c chopped onion 1 c chopped celery 2 t dried thyme 2 c chopped carrots 1 c rice 2 c chopped leftover turkey 1 c frozen or leftover corn , peas, etc 3 T fresh parsley

In large pot, combine the carcas and 1st set of vegetables and broth. Bring to a boil and simmer 2-3 hrs over medium heat. Strain and discard vegetables and bones. Reserve turkey stock. In a large pot melt butter and saute onions until tender. Stir in celery, carrots and thyme. Stir in rice and toss to coat. Stir in turkey stock and bring to a boil and simmer until vegetables are tender. Add turkey, corn, peas and parsley. Return to simmer. S&P to taste.