1 turkey carcass
8 c. water
2 1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1/2 c. uncooked brown rice
2 med. stalks celery, chopped
1 med. onion, chopped
2 carrots, cut into 1 inch pieces
1 (16 oz.) can crushed or stewed tomatoes, undrained

Break up turkey carcass to fit 8 quart Dutch oven. Add water, salt, pepper and bay leaf. Heat to boiling; reduce. Cover and simmer 1 1/2 hours.

Remove bones from broth; cool 10 minutes. Remove turkey from bones; cut turkey into bite-size pieces. Strain broth. Add turkey, rice, celery, onions and carrots to broth. Bring to a boil. Reduce to a simmer. Cover and cook 30 minutes until rice is tender. Stir in tomatoes; break up with fork. Heat until hot. Remove bay leaf. Serve with warm crusty bread. Serves 8.