Turkey Stock

• Carcass from 1 roasted turkey (bones, clinging meat and skin)
• 1 large onion, peeled and quartered
• 2 large carrots, peeled and cut into 2 inch lengths
• 1 piece of celery, trimmed and cut into 2 inch lengths
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• Water to cover (4 quarts or more)

Turkey Soup with Rice

• 1 tablespoon vegetable oil
• 1 medium onion, peeled and cut into 1/2 inch dice
• 1 medium carrot, peeled and cut into 1/2 inch dice
• 1 stalk celery, cut into 1/2 inch dice
• 1/2 teaspoon fine sea salt (or kosher salt)
• 1 teaspoon Italian seasoning (or one or more of dried basil, thyme, and oregano)
• 1/2 teaspoon red pepper flakes
• 2 cloves garlic, crushed
• 2 quarts turkey stock
• 2 cups cooked white or brown rice
• 2 cups cooked turkey meat, cut into 1 inch cubes
• 8 ounces green beans, trimmed, cut into 1 inch lengths
• 1 red bell pepper, seeded and cut into 1 inch squares
• Splash of Balsamic vinegar
• Salt and pepper to taste