GREENVILLE — Here's a Thanksgiving recipe from the Herald-Banner's most well-known reporter, Brad Kellar.
Leftover turkey carcass, bones and meat
One head (group of stalks) of celery
Bag of peeled carrots
One large white onion
Instant rice (one large box Minute Rice or four bags of Success)
Once the holiday is over, take the turkey carcass and bones and strip off all of the remaining meat. Freeze the bones and the meat separately.
When it comes time to make the soup, place the carcass and bones in a large pot and cover with water. Boil over medium heat for about an hour or so, to form a robust turkey broth.
As the broth is being created, wash and chop the celery, onion and carrots into small pieces. You can also use a small bag of frozen chopped onion.
Once broth is ready, carefully remove the bones. Add in the meat, carrots, celery, garlic, oregano, seasoned salt or any other savory spices you prefer, cover and simmer.
Prepare rice as the soup simmers. The longer the soup is allowed to simmer (generally about two hours) the better.
When ready, place rice into a bowl, top with the soup and you are ready to go.
At the end of the day, add any leftover rice to the soup and refrigerate.