After you've feasted on your holiday bird, here's an idea for the carcass.

Recipe by Oxmoor House January 2000

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Recipe Summary

Yield:
3 1/2 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place turkey carcass in a large stockpot or Dutch oven; add water to cover. Bring to a boil; cover, reduce heat, and simmer 1 hour. Remove carcass from broth, reserving 10 cups broth. Cool carcass, and pick meat from bones. Set meat aside.

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  • Melt butter in stockpot over medium-high heat. Add flour and cook 5 minutes, stirring constantly. (Roux will be a blond color.) Add onion, shallots, carrot, and celery to roux; reduce heat to medium. Cook 10 minutes, stirring often. Stir in reserved broth, turkey meat, rice, salt, pepper, and thyme; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Add whipping cream; simmer, uncovered, 5 minutes or to desired thickness.

Source

Christmas with Southern Living 2000