| 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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