Day-After-Thanksgiving Turkey Carcass Soup

Recipe View In a large, heavy-bottomed pot or Dutch oven, combine the turkey carcass, stuffing, onion, carrots, celery, poultry seasoning, sage, and bay leaves. (5 minutes)

Recipe View Pour in the chicken broth, adding water as needed to fully cover the carcass and vegetables. Bring the mixture to a boil over medium-high heat, then reduce heat to medium and gently simmer, skimming off any foam that rises to the surface. Continue to simmer for 1 hour.

Recipe View Carefully remove the turkey carcass from the pot and set aside to cool slightly. Once cool enough to handle, pick off any remaining meat from the carcass and bones. Return the meat to the pot and discard the bones, skin, and bay leaves. (15 minutes)

Recipe View Season the soup with garlic salt and freshly ground black pepper to taste. Stir in the uncooked rice, ensuring it is submerged in the liquid. Return the soup to a boil over medium-high heat, then reduce heat to medium and simmer for 15 minutes, or until the rice is partially cooked.

Recipe View Stir in the frozen green peas and continue to simmer until the rice is tender and the peas are heated through, about 10 minutes more.

Recipe View Taste and adjust seasonings as needed before serving. Remove the bay leaves before serving. (5 minutes)

Recipe View Ladle the hot soup into bowls and serve immediately. Enjoy the rich flavors and comforting warmth of this day-after-Thanksgiving creation!