Bones and trimmings from 1 turkey
1 tsp. salt
1 bay leaf
1/4 tsp. each poultry seasoning and ground white pepper
2 med. carrots, sliced
5 c. water
1 c. each whole kernel corn (fresh or frozen) and chopped onions
1 stalk celery, sliced
1/2 c. uncooked rice
2 tbsp. snipped parsley

Combine first 5 ingredients with water in Dutch oven or large saucepan; bring to a boil. Lower heat to simmer and cook, covered, 3 to 4 hours. Remove bones; cut off meat and return meat to broth. Add remaining ingredients except parsley to broth. Simmer, covered, 30 minutes or until rice and vegetables are tender. Garnish with parsley. Serves 4. Calorie Count: 258 per serving.