• Remove as much of the meat as you can from the turkey carcass
• Reserve turkey meat for another recipe unless you want _really_ meaty soup
• Chop the baby carrots
• Chop the celery
• Dice the onions
• Drain peas

Phase 1:

• Get out your largest stock pot (see note)
• Put the turkey carcass into the stock pot
• Add stuffing, carrots, celery, onions, bay leaves, poultry seasoning, vegetable broth, chicken bouillon cubes, garlic and pepper
• Add enough water to ensure the carcass is entirely submerged
• Bring to a boil over *medium heat* (do not turn heat to high)
• Reduce heat to medium
• Boil for 1 1/2 hours, stir contents frequently

Phase 2:

• Skim off any fat from the soup (this will often appear as foam)
• Remove carcass and bones from pot (see note)
• Pick meat off the bones and return meat to the pot
• Throw away and bones (and skin)

Phase 3:

• Add rice to pot
• Raise heat to medium-high
• Bring soup to a boil
• Lower heat to medium
• Simmer for 30 minutes, stirring frequently