Prep 0 mins
Cook 0 mins
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.
- 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
- 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.
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! :)
Jan 11, 2004 This was easy to make but was so thick from the 1 1/2 cups of flour. I feel this would have been better if a person used half the amount of butter and flour that this recipe calls for. Because made as written this is almost like a gravy. I told my husband we should put it over toast. You may also want to double the amount of rice used. UPDATE:Feb.14,04 I took out some soup I had frozen and used it on mashed potatoes. It is GREAT this way, used as a gravy.
Delicious. I too altered the roux. I used 12 T butter instead of 16 and 1 cup of flour. And I used 2% milk with a little cream, instead of all half and half.