• 1 turkey carcass and water to cover
• 1 stalk celery, diced
• 1 small onion chopped
• 1 bullion cube
• 3 tablespoons cooked rice
• salt and pepper to taste

1. Break up carcass, remove all stuffing, add waterr to just cover and simmer two hours with celery and onions. Strain, add bulion cube and rice. Bring to boiling point, season and serve with croutons of fried bread.

This was my "Granny's" recipe. She usually made it every year at Thanksgiving. Not believing in waste, she believed every bit of the bird should be used. I made it for my family as they grew up.