|Turkey carcass giblets||7|
|Hot sauce||3⁄4 Teaspoon|
|Basil leaves||1⁄2 Teaspoon|
|Precooked rice||1⁄2 Cup (8 tbs)|
|Carrot slices||1 Cup (16 tbs)|
|Leftover diced turkey||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
Break up turkey carcass; place in large cooking pot.
Add any leftover gravy and giblets.
Add 2 quarts cold water, salt, hot sauce, parsley, celery stalks, onions, basil and bay leaf.
Cover; simmer for 3 hours.
Strain; skim off fat.
Reheat to boiling point; add rice and carrot slices.
Cover; cook for about 15 minutes or until rice is tender.
Add diced turkey.
Pour into soup tureen; garnish with chopped parsley.