Saturday, October 30, 2010


Quick and easy...Main recipe found here:
Of course for my family I doubled.

2 1/2 c. stock from turkey
1/4 c. butter
1/4 c. flour
1/2 c. light cream ( I used whole milk)
1 c. rice
1 tsp. celery salt
1/2 tsp. basil
1/4 tsp. pepper
1/4 tsp. salt
1/2 c. turkey, cut up

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, saute 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.

Love tasted really 12 year old had 21 bowls in two days...not really that good.


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