Ingredients

• 1 picked-over turkey carcass
• 1.5 cups leftover stuffing
• 1 onion , peeled and diced
• 2 carrots , peeled and sliced
• 2 celerys stalks , chopped
• 1 tablespoon poultry seasoning
• 1 teaspoon ground sage
• 2 bays leaves
• 2.5 quartss chicken broth
• 1 cup water , Optional
• 0.5 teaspoons garlic salt , or to taste
• ground black pepper , to taste
• 2 cups (uncooked) regular long-grain white rice
• 1 , 16 ounce

Instructions

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

Nutrition per serving