My folks eat all but the bones of the holiday bird, and I am sending you my recipe for soup that so many have asked me for.
Slice a small onion in a heaping tablespoon of hot butter and let the onion brown. Add the turkey bones and any left-over dressing; cover with a quart of water and let simmer for two hours. Strain, return the broth to the kettle, chop whatever meat can be found on the bones and add to the broth. Cut up three stalks of celery fine and add also three tablespoons raw rice. Cook until rice is done – about a half hour – lastly add a cup of rich cream and serve hot.
– Mrs. O.B.R., Decatur.