Ingredients

Instructions

  1. Place turkey carcass and water in Dutch oven; bring to a boil. Cover, reduce heat, simmer 1 hour.
  2. Remove carcass and pick off meat. Broth should measure 3 quarts.
  3. Heat butter in Dutch oven; add flour and cook over medium heat stirring constantly 5 minutes.
  4. Stir onion, carrot and celery into roux; cook over medium heat 10 minutes, stirring often.
  5. Add broth, turkey, rice, salt and pepper; bring to a boil. Cover, reduce heat. Simmer 20 minutes.
  6. Add half and half. Heat through.