Turkey Carcass Soup

• 1 turkey carcass
• 2 teaspoons ground dried sage
• 1-1/2 teaspoons ground dried thyme
• 1 teaspoon ground dried marjoram
• 3/4 teaspoon ground dried rosemary
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon finely ground black pepper
• 4 dashes hot pepper sauce
• 1 large onion, chopped coarsely
• 5 carrots, peeled and chopped
• 4 stalks celery, chopped
• 5 cups chopped leftover turkey (including carcass pickings)
• 2 cups frozen corn
• 1-1/2 cup rice

Place picked-over turkey carcass in a stock pot, cover with water, and bring to a boil. Boil for 1-1/2 hours. Let cool.

Remove bones and pick remaining meat. Place meat aside. Chill stock pot until fat congeals on top.

Remove and discard congealed fat with a spoon. Add sage, thyme, marjoram, rosemary, nutmeg, pepper, and hot pepper sauce. Bring stock back to a boil over medium heat.

Add onion, carrots, and celery and simmer for 15 minutes.

Add turkey, corn and rice and simmer for another 15 minutes. Salt to taste.

• source: Tom Schutter
• keywords: soup, poultry, favorite
• ratings: Liz-?, Tom-9, Kyle-?, Skylar-8
• time: 90 minutes