- turkey carcass - 1 piece
- medium bulbs, chopped - 3 pieces
- large carrots, sliced - 2 pieces
- celery stalks, chopped - 2 pieces
- of butter - 1 glass
- flour - 1 glass
- cream - 2 cups
- raw long rice - 1 glass
- salt - 2 teaspoons
- Chicken broth granules - 1 teaspoon
- pepper - 3/4 Teaspoons
Put turkey carcass in a saucepan or brazier and add water. Bring to a boil. Reduce the heat, cover and simmer for 1 hour. Get the carcass; to cool. Leave 3 quarts of broth. Separate the meat from the bones and cut into small pieces, set aside. In a saucepan or brazier, simmer onions, carrots and celery in oil until soft. Reduce the heat, stirring, add flour. Gradually add 1 quarter of the broth left. Bring to a boil, cook, stirring for 2 minutes or until thickened. Add the cream, rice, salt, broth, pepper, remaining broth and turkey. Reduce the heat, cover and simmer for 30-35 minutes or until the rice is tender.
Servings: 16