Combine turkey carcass, water, carrots, celery, onion, parsley, bay leaf, thyme, stuffing, gravy and salt in soup pot. Place over medium heat and bring to boil, then reduce heat to simmer. Stir and break up all clumps of stuffing. Simmer, covered, about 1 1/2 hours. Remove carcass, saving any meat that can be stripped, and add up to 1 1/2 cups of water if necessary to replace evaporation. Adjust salt to taste. Let simmer 10 more minutes. Serve hot. Makes about 10 cups, or 8 servings. Each serving contains about: 367 calories; 412 mg sodium; 94 mg cholesterol; 17 grams fat; 16 grams carbohydrates; 35 grams protein; 0.67 grams fiber.
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|Serving Size: 1 Serving (224g)|
|Recipe Makes: 8|
|Calories from Fat: 40 (36%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 1.2mg||0 %|
|Sodium 566.1mg||20 %|
|Potassium 246.1mg||6 %|
|Total Carbohydrate 14.9g||4 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 12.4g|
|Protein 3.3g||5 %|
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Calories per serving: 111
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