Ingredients

• 1 turkey carcass
• 2 stalks celery with leaves, coarsely chopped
• 2 carrots, coarsely chopped
• 1 onion, peeled and quartered
• 1 bay leaf
• 8 cups water
• 3 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped celery
• 2 teaspoons dried thyme
• 2 cups chopped carrots
• 1 cup rice
• 2 cups chopped leftover turkey
• 1 cup frozen or leftover corn
• 3 tablespoons fresh parsley
• Salt and pepper

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Instructions

1. In a large pot, combine carcass, celery, carrots, onion, bay leaf and water and bring to a simmer. Simmer for 2 to 3 hours over medium low heat. Strain and discard vegetables and bones. Reserve turkey stock. In a large pot, melt butter and cook onions until tender. Stir in celery and thyme. Stir in carrots and rice and toss to coat. Stir in turkey stock and bring to a simmer. Cook until vegetables and rice are tender. Stir in turkey, corn and parsley. Return to simmer and season to taste.