Day-After-Thanksgiving Turkey Carcass Soup

 

Ingredients:

• 1 picked-over turkey carcass
• 1 1/2 cups leftover stuffing
• 1 onion, peeled and diced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 tablespoon poultry seasoning
• 1 teaspoon ground sage
• 2 bay leaves
• 2 1/2 quarts chicken broth
• 1 cup water, or as needed (optional)
• 1/2 teaspoon garlic salt, or to taste
• Ground black pepper, to taste
• 2 cups (uncooked) regular long-grain white rice
• 1 (16 ounce) package frozen green peas

Directions:

1. Place the turkey carcass, stuffing, onion, carrots, celery, poultry seasoning, sage, and bay leaves in a large, deep pot.
2. Pour in the chicken broth and add additional water if needed to cover.
3. Bring to a boil over medium-high heat. Reduce heat to medium and simmer, skimming off any foam, for about 1 hour.
4. Remove the carcass and any bones. Pick any meat off the carcass and bones and return it to the pot. Discard the bones and skin.
5. Season the soup with garlic salt and pepper to taste.
6. Stir in the rice and return the soup to a boil over medium-high heat.
7. Reduce heat to medium and simmer for 15 minutes.
8. Stir in the peas and continue to simmer until the rice is tender, about 10 minutes more.
9. Adjust seasonings to taste before serving.
10. Serve hot and enjoy!