| Prep time: | 1 Hr 10 Min |
| Cook time: | 40 Min |
| Ready in: | 1 Hr 50 Min |
| SERVINGS: |
| Original yield: 16 servings |
INGREDIENTS
* 1 leftover turkey carcass
* 3 medium onions, chopped
* 2 large carrots, diced
* 2 celery ribs, diced
* 1 cup butter, cubed
* 1 cup all-purpose flour
* 2 cups half-and-half cream
* 1 cup uncooked long grain rice
* 2 teaspoons salt
* 1 teaspoon chicken bouillon granules
* 3/4 teaspoon pepper
DIRECTIONS
* Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.
* In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
* Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.
