Ingredients:
1 Turkey carcass
4 qt Water
1 cup Butter or margarine
1 cup All-purpose flour
3 each Onions, chopped
2 large Carrots, diced
2 each Stalks celery, diced
1 cup Long-grain rice, uncooked
2 tsp Salt
3/4 tsp Pepper
2 cup Half-and-Half
Instructions:
Place turkey carcass and water in a large Dutch oven; bring to a boil.
Cover, reduce heat, and simmer 1 hour. Remove carcass from broth, and
pick meat from bones. Set broth and meat aside. Measure broth; add
water if necessary to measure 3 quarts. Heat butter in large Dutch
oven; add flour, and cook over medium heat, stirring constantly, 5
minutes. (Roux will be a very light color.) Stir onion, carrot and
celery into roux; cook over medium heat 10 minutes, stirring ofen.
Add broth, turkey, rice, salt, and pepper; bring to a boil. Cover,
reduce heat, and simmer 20 minutes or until rice is tender. Add
half-and-half, and cook until thoroughly heated.
Yield: 4 1/2 quarts
Recipe from Rhea Hatch in November, 1990 "Southern Living". Typos by
Jeff Pruett. Bobbie's Note: I used 2 cups skim milk to reduce fat
content. Omitted salt, and pepper. Tasted delicious!
Servings: 5
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