Place turkey carcass in large kettle with 1 bay leaf and water almost to cover. Bring to boil, then cook over low heat for 1 1/2 hours. Drain turkey. Reserve broth. Remove meat from carcass, chop and set aside.

1 c. wild or white rice
1/3 c. butter
1 clove chopped garlic
2 c. diced celery
1/2 c. diced onion
2 c. diced carrots
1 1/2 c. diced turkey
1/2 c. flour
6 c. turkey broth
2 c. milk
1/2 tsp. rosemary
Salt & pepper to taste

Cook garlic, celery, onion and carrots in large fry pan until soft -- do not brown. Remove from heat and add flour. Blend well. Add turkey broth and milk. Stir until thickened. Add turkey and rice to broth and vegetables in large kettle. Cook 50 minutes or until vegetables and rice are tender.

If using wild rice, saute it with the garlic in butter until rice starts to yellow, stirring constantly.