Bird to the Last Drop

• 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

1. Combine the vegetable stock and the turkey carcass in a large soup pot over low heat and bring to a simmer.
2. Cover and simmer for 1 hour.
3. Add the remaining ingredients to the stock.
4. Cover and simmer for an additional 20 minutes.
5. Remove the bones before serving.

vegetable stock, turkey carcass, mixed vegetables, rice, turkey, bay seasoning, thyme, salt

Taken from www.foodnetwork.com/recipes/alton-brown/bird-to-the-last-drop-recipe.html (may not work)