Instructions: Combine turkey, water, salt, bay leaf, poultry seasoning and pepper in Dutch oven or large saucepan; bring to boil. Lower heat to simmer and cook, covered, 3 to 4 hours.

Remove bones; cut off meat and return meat to broth. Add carrots, corn, onion, celery, and rice to broth. Simmer, covered, 30 minutes or until rice and vegetables are tender. Garnish with parsley.

This recipe yields 4 servings.

Comments: Do you have any turkey bones and meat left? If so, try this hearty soup. If not, keep the recipe for the next time you roast a turkey.

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