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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 8 |
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I found this recipe quite a few years ago in a Southern Living Cookbook. It's a good way to use up some of the leftover turkey from the holidays. Ingredients:
1 turkey carcass |
4 quarts water |
1 cup butter |
1 cup flour |
3 onions, chopped |
2 large carrots, diced |
2 celery ribs, diced |
1 cup long grain rice, raw |
2 teaspoons salt |
3/4 teaspoon pepper |
2 cups half-and-half |
Directions:
1. Place turkey carcass and water in Dutch oven; bring to a boil. Cover, reduce heat, simmer 1 hour.
2. Remove carcass and pick off meat. Broth should measure 3 quarts.
3. Heat butter in Dutch oven; add flour and cook over medium heat stirring constantly 5 minutes.
4. Stir onion, carrot and celery into roux; cook over medium heat 10 minutes, stirring often.
5. Add broth, turkey, rice, salt and pepper; bring to a boil. Cover, reduce heat. Simmer 20 minutes.
6. Add half and half. Heat through.
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