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Turkey Stock:

half-bodied turkey carcass
4 qt. water (enough water to
2 sliced carrots
2 large sliced onions
1 bay leaf
2 stalks celery and tops
1 tsp. each thyme, oregano
2 Tbsp. soy sauce

Turkey Soup:
4 c. turkey stock
1/2 c. brown rice
1 tsp. each oregano and
vegetable seasoning
1 large onion, chopped
1 c. assorted vegetables*
1 c. cubed turkey

*Carrots, celery, corn, zucchini
Turkey Stock: Put turkey carcass and water in large
kettle and boil; add other ingredients. Simmer 1 hour.
Remove from heat, strain and chill. When cool remove meat from
bones. Let stock sit in refrigerator 1 day, skim off fat.
Stock is now ready for making soup, or can be frozen for later
Turkey Soup: Combine stock, rice, seasoning and onion
in large pot. Bring to a boil; lower heat, cover and simmer 40
minutes. Stir occasionally, add more stock if needed. Add
celery and carrots; simmer 15 minutes. Add corn, zucchini and
turkey and simmer for 7 minutes (add any assortment of vegeta-
bles you like). This is a favorite of my families.

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