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Ingredientes
- 1 leftover turkey carcass
- 3 medium onions, chopped
- 2 large carrots, diced
- 2 celery ribs, diced
- 1 cup butter, cubed
- 1 cup all-purpose flour
- 2 cups half-and-half cream
- 1 cup uncooked long grain rice
- 2 teaspoons salt
- 1 teaspoon chicken bouillon granules
- 3/4 teaspoon pepper
Direcciones
- 1. Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.
- 2. In a soup kettle or Dutch oven, sauté the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
- 3. Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 6 servings | |
| Calories 491 | |
| Calories from Fat 274 | 56% |
| Total Fat 31.23g | 39% |
| Saturated Fat 19.56g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 1024mg | 43% |
| Potassium 242mg | 7% |
| Total Carbs 47.77g | 13% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.45g | 2% |
| Protein 5.54g | 9% |
