Recipe by Anita Harris
I haven't made this yet but sounds like a good way to use up that leftover turkey carcass and meat. Not sure of prep or cook times. Found the recipe in Taste of Home magazine.
Top Review by unmistakable1
DELICIOUS! When making the stock, I added in some onion, carrot, and celery for some extra flavor; also our turkey was smoked, so I think that added even more great flavors to the broth/soup. I used 1 onion, 3 carrots, 3 celery stalks, and 1 large clove of garlic; sauteed them in some olive oil for a few minutes before adding the stock and rice. Also, I used 1 cup of flour (instead of the 1 1/2 cup) and the consistency was perfect. Used 1/2 cup wild rice (uncooked; w/out the seasoning packet) and also used 1 1/2 cups whole milk and 1/2 cup heavy cream as I didn't have any half-and-half. Will definitely be making this a permanent after-Thanksgiving-tradition for our family! :)
- 1 turkey carcass
- 4 quarts water
- 3 large onions, finely chopped
- 3 celery ribs, finely chopped
- 2 large carrots, finely chopped
- 1⁄4 cup uncooked long grain rice
- 1 cup butter
- 1 1⁄2 cups flour
- 1 pint half-and-half cream
- 3 cups diced cooked turkey
- 1⁄2 teaspoon poultry seasoning (optional)
- salt and pepper
Directions See How It's Made
- In large kettle, cook turkey carcass with water to make 3 quarts of stock.
- Remove bones; reserve meat.
- Strain stock and set aside.
- In a saucepan, combine onions, celery, carrots, rice and 1 qt of the stock.
- Bring to a boil.
- Reduce heat; cover and cook for 20 mins; set aside.
- In a large soup kettle, melt butter.
- Blend in flour and heat until bubbly.
- Add half& half and remaining stock; cook and stir until bubbly.
- Stir in reserved vegetable mixture, turkey meat and seasonings to taste.
- Heat slowly to serving temperature.