Anonymous Fri Oct 07 12:06:29 2005

2 turkey drumsticks (about

1-1/2 pounds)

2 cups chopped tomatoes (about

2 large)

1 cup sliced celery with leaves

(about

2 medium stalks)

1/2 cup chopped onion (about

1 medium)

1/2 cup uncooked wild rice

3-1/2 cups water

2 teaspoons chicken bouillon granules

2 bay leaves

Remove skin from turkey drumsticks and discard. Mix turkey and remaining ingredients in Dutch oven. Heat to boiling; reduce heat. Cover and simmer 50 to 60 minutes or until juices of turkey run clear and wild rice is tender. Remove turkey from Dutch oven; cool about 5 minutes. Remove turkey meat from bones; cut meat into bite-size pieces. Stir into turkey soup. Heat until hot. Remove bay leaves. 6 servings