| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dutch | Soups/stews, Tried | 5 | Quarts |
INGREDIENTS
| 1 | Turkey carcass | |
| 4 | qt | Water |
| 1 | c | Butter or margarine |
| 1 | c | All-purpose flour |
| 3 | Onions, chopped | |
| 2 | lg | Carrots, diced |
| 2 | Stalks celery, diced | |
| 1 | c | Long-grain rice, uncooked |
| 2 | ts | Salt |
| 3/4 | ts | Pepper |
| 2 | c | 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! Posted to MM-Recipes Digest V3 #326 Date: Thu, 28 Nov 1996 01:16:38 -0500 From: BobbieB1@aol.com
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