BIRD TO THE LAST DROP

BIRD TO THE LAST DROP

2 quarts vegetable stock
1 turkey carcass
1 (10−ounce) box frozen mixed vegetables
1/2 cup rice
2 cups cooked turkey, cubed
1 teaspoon Old Bay seasoning
2 teaspoons dried thyme
Salt and pepper, to taste

1) Combine the vegetable stock and the turkey carcass in a large soup pot over low heat
and bring to a simmer.
2) Cover and simmer for 1 hour.
3) Add the remaining ingredients to the stock.
4) Cover and simmer for an additional 20 minutes.
5) Remove the bones before serving.

Yield: 6 servings