Bird to the Last Drop

Recipe courtesy Alton Brown - Show: Good Eats - Episode: The Remains of the Bird

Yield: 6 servings

2 quarts vegetable stock
1 turkey carcass
1 (10 ounce) box frozen mixed vegetables
1/2 cup rice
2 cups cooked turkey, cubed
1 teaspoon Old Bay seasoning
2 teaspoons dried thyme
Salt and pepper, to taste

Combine the vegetable stock and the turkey carcass in a large soup pot over low heat and bring to a simmer. Cover and simmer for 1 hour.

Add the remaining ingredients to the stock. Cover and simmer for an additional 20 minutes.

Remove the bones before serving.

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