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SOUP OF LEFTOVER TURKEY 
Turkey, well trimmed, skin, etc.
Turkey bones
1 lg. onion
1 carrot
Several sprigs of parsley
8 to 10 c. of water
2 peppercorns
1/2 tsp. salt
1 c. sliced mushrooms
2 c. shelled peas
3/4 c. rice
Stuffing
Salt
Pepper

Plac e in large soup kettle turkey, bones, skin, onion, carrot, parsley, water, peppercorns, and salt. Simmer covered for 2 hours; cool. Remove fat from top, strain, discard bones. Return stock to kettle. Add mushrooms, peas, rice, turkey (cut into large dice). Simmer 30 minutes, covered, over low heat. Salt and pepper to taste.

10 minutes before serving, add leftover stuffing, cut into cubes.

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