1 leftover turkey carcass (from a 12- to 14-pound turkey, or whatever size you have)
Vegetables - Use mixture of vegetables, perhaps the ones below, to equal 4 cups
3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
Or include other veggies - broccoli, cabbage, cauliflower, greens, squash, sweet potato, potatoes, green beans
1 cup butter or oil or fat
1 cup all-purpose flour (or 1/2 cup cornstarch or 1/4 arrowroot powder dissolved in 2 cups cold water or cold broth)
2 cups half-and-half cream or milk or cream (or 2 cups broth)
1 cup uncooked long grain rice (if you cook this separately and add it as you serve each bowl, then you can increase your veggies up to another 4 cups)
2 teaspoons salt, opt.
3/4 teaspoon pepper, opt.
Instructions
Place turkey carcass, including bones, meat, and skin, in a soup kettle or Dutch oven or 8 qt. stockpot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 3 hours. (This makes a nice turkey bone broth.) Let cool. Set aside 3 qt. broth. Remove carcass. Remove meat from bones and cut into bite-size pieces; set aside 2-4 cups.
In a soup kettle or Dutch oven, saute the onions, carrots and celery (and other veggies) in butter, oil, or fat until tender. Reduce heat; stir in flour (or other thickener) until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add cream, rice, salt, pepper, remaining broth and reserved turkey. Bring to boil, reduce heat; cover and simmer for 30-35 minutes or until rice and veggies are tender. Stir about every 5-8 minutes as it has a tendency to stick to the bottom of the pan. If it gets too thick, add more broth, water or milk.
Any remaining broth can be added to any remaining turkey and frozen for use another day.