Place the turkey carcass (it can be frozen) in a large, deep pot, and add the celery, carrots, onion, bay leaves, poultry seasoning, and chicken broth. Pour in additional water if needed, to cover the bones. Place the lid on the pot and bring to a boil over medium-high heat; reduce heat to medium, and simmer for 1 hour.

Remove the carcass and any bones and all vegetables by using a large strainer. Pour the stock back into the pot. Allow the turkey carcass, extra pieces, and vegetables to cool for about 15 minutes. Pick any meat off the carcass (discard the bones), cut up the veggies to small pieces, and place it all back in the pot of stock.

Season to taste with garlic salt and pepper. Stir in the rice and return to a boil over medium-high heat. Lower heat to medium, and simmer 20-25 minutes. (If using white rice, cook for 15 minutes.)

Stir in the frozen vegetables: Peas, pearl onions, and green beans. Continue to simmer until rice is tender, about 10 minutes more. Season to taste and serve hot with fresh shaved Parmesan cheese.