Turkey Soup

By Febrina Malloy

Ingredients:
1 turkey carcass, wing tips, other bones and giblets (except liver)
1 medium onion, with two whole cloves stuck in
2 or 3 stalks celery with no green leaves and only a bit of yellow leaves
salt
pepper
poultry seasoning
sage

Directions:
1. Cover turkey remains with cold water in large pot.
2. Add onion and celery, cut in large chunks.
3. Bring to a boil, covered, and then simmer about 2 hours.
4. Add seasonings, to taste, after simmering about 1 hour.
5. Strain through a fine sieve.
6. Cut meat off the bones and set aside. Do not add neck meat or skin or gristle. Also, save the giblets for other use.
7. Remove fat from top of soup.
8. Add 2 chopped carrots and 1/2 cup rice to the strained soup in the cooking pot.  Bring to a boil and then simmer for 25 minutes.
9. Add the turkey meat and continue simmering only long enough to heat well.