Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cover turkey carass with with the 12 cups of water and add the bay leaf. bring to boil, then cook on low for 1 to 2 hours. let cool, remove carass and bay leaf and skim the fat. bring broth to boil and add barley, salt, pepper, poulty seasoning. once barley has been started, cook rice in a separate pot. after barley has cooked for about 40 minutes, add turkey and all remaining veggies. cook an additional 20 minutes. stir in cooked rice. serves a crowd and is even better the second day. freezes great as well.

Target recipe: in a heavy saucepan, heat olive oil over medium-high heat. reduce heat and add finely diced onions, carrots, and celery; cook until soft and golden brown, about 5 to 6 minutes. add corn, turkey, salt and pepper and the chicken stock then bring to a boil. let the soup simmer uncovered for 10 to 15 minutes. season with salt and pepper. before serving squeeze in the juice of a lemon. leftover rice may be substituted for the corn.