Bird to the Last Drop

• 2 quarts vegetable stock
• 1 turkey carcass
• 1 (10-ounce) box frozen mixed vegetablesmixed-vegetable
• 1/2 cup rice
• 2 cups cooked turkey, cubed
• 1 teaspoon Old Bay seasoning
• 2 teaspoons dried thymethyme
• Salt and pepper, to tastesalt-and-pepper

1. 01Combine 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.
2. 02Add the remaining ingredients to the stock. Cover and simmer for an additional 20 minutes.
3. 03Remove the bones before serving.

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