- 1 whole turkey
- 2 stalks celery with leaves, coarsely chopped; plus 1 cup chopped celery
- 2 carrots, coarsely chopped; plus 2 cups chopped carrots
- 1 onion, quartered; plus 1 cup chopped onion
- 1 bay leaf
- 8 cups water
- 3 T. butter
- 2 tsp. dried thyme
- 1 cup rice
- 1 cup frozen or fresh peas
- 3 T. fresh parsley
- salt and pepper
Put coarsely chopped celery and carrots and quartered onions in a large stock pot. Add whole turkey, bay leaf and water and bring to a simmer. Simmer for 2 to 3 hours over medium-low heat. Strain and discard vegetables and bones. Reserve turkey stock and meat.
In a separate large pot, melt butter and cook chopped onions until tender. Stir in chopped celery and carrots, thyme, and rice, and toss to coat. Add turkey stock and bring to a simmer. Cook until vegetables and rice are tender. Chop turkey meat and stir 2 cups into pot with peas and parsley. Return to simmer and season to taste.