Year's End Turkey Soup
Renee D. Hussey

(From carcass of a 25 lb. bird)

Remove all meat and stuffing from turkey. Put the bird in a large kettle with skin, fat, bones - everything. Cover with cold water. Add 2 large bay leaves. Simmer gently 4 hours. Strain. Cool overnight. Remove fat. 

Add:

8 stalks celery, cut fine
3 medium carrots, diced
3 medium onions, chopped
2 Tbsp. white rice
1 large whole raw potato
1 1/2 Tbsp. pearl barley
1 Tbsp. yellow split peas
1 Tbsp. green split peas
1 tsp. curry powder
1/2 c. small pasta
leftover gravy 

Simmer for 1 hour. Mash the potato in the bottom of the kettle. Add leftover turkey meat and stuffing. Heat and serve.