[tps_title]Lunch – Bird to the Last Drop Soup[/tps_title]

Ingredients
2 quarts vegetable stock
1 turkey carcass
1 (10-ounce) box frozen mixed vegetables
1/2 cup long grain rice
2 cups cubed cooked turkey
1 teaspoon crab boil seasoning (recommended: Old Bay)
2 teaspoons dried thyme
Kosher salt
Freshly ground black pepper
Directions
Combine the vegetable stock and the turkey carcass in a 6 to 8-quart pot. Push down the carcass so that is mostly covered by the liquid. Cover, set over medium heat and bring to a simmer. Adjust the heat to maintain a simmer and cook for 1 hour. After an hour, remove the carcass, and add the vegetables, rice, turkey, crab boil seasoning, and thyme. Cover again and simmer for an additional 20 minutes. Season, to taste, with salt and pepper.

Recipe courtesy Alton Brown, 2008

Read more at: http://www.foodnetwork.com/recipes/alton-brown/bird-to-the-last-drop-recipe2.html?oc=linkback