1 turkey carcass
4 qt. water
1 c. butter
1 c. all-purpose flour
3 chopped onions
2 lg. carrots, chopped
2 stalks celery, chopped
2 tsp. salt
3/4 tsp. pepper
2 c. half & half
1 c. white rice

Place turkey carcass and water in large Dutch oven; bring to boil. Cover and 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 should be very light in color.) Stir onion, carrot, celery into roux; cook over medium heat 10 minutes; stirring often. Add broth, turkey, rice, salt and pepper; cook 20 minutes or until rice is done. Add half & half, heat through.

This is rich and not for the diet conscious!