Yield: 5 quarts
Measure | Ingredient |
---|---|
1 each | ;Turkey carcass |
4 quarts | ;Water |
1 cup | Butter or margarine |
1 cup | All-purpose flour |
3 eaches | Onions, chopped |
2 larges | Carrots, diced |
2 eaches | Stalks celery, diced |
1 cup | Long-grain rice, uncooked |
2 teaspoons | Salt |
¾ teaspoon | Pepper |
2 cups | Half-and-half |
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 a 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 often. 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: 4-½ quarts.
Recipe from Rhea Hatch in November, 1990"Southern Living".
Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-18-95