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Day After Thanksgiving Turkey Soup

Turkey carcass
2 x Carrots; sliced
4 x Celery stalks; plus 1 c Celery; chopped
1 Onion; quartered, plus 1/3 c Onion; chopped
6 x Peppercorns
2 x Beef boullion cubes
2 c Turkey; cooked and cubed
1 cn Stewed tomatoes (8 oz)
1/2 c Uncooked rice
1/2 c Dry sherry
2 x Bay leaves
1/2 ts Basil
1 tb Parsley; chopped

Place turkey carcass in large kettle, cover with water. Add celery stalks, carrots, quartered onion, peppercorns and boullion cubes. Bring to a boil, reduce heat and simmer, covered, for 2-3 hours. Cool, skim off fat. Remove bones and skin. Save any meat pieces to add to soup. Strain stock and add water, if necessary, to make 2 quarts. Bring to a boil. Add remaining ingredients, bring to a boil, reduce heat and simmer, covered, for 1 hour.

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