TURKEY CHOWDER
Bones from one cooked turkey
4 quarts water
1 cup butter or margarine
1 cup all-purpose flour
3 onions, chopped
2 large carrots, diced
2 celery stalks, diced
1 cup uncooked long-grain rice
2 1/2 teaspoons salt
1 teaspoon pepper
2 cups half-and-half
BRING turkey bones and 4 quarts water to a boil in a large Dutch oven; cover, reduce heat, and simmer 1 hour. Remove bones from broth, and pick meat from them. Discard bones. Remove broth from Dutch oven; add water, if necessary, to measure 3 quarts broth.
MELT butter in Dutch oven; whisk in flour, and cook over medium heat, whisking constantly, 5 minutes. Stir in onion, carrot, and celery; cook, stirring often, 10 minutes. Add broth, turkey meat, rice, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Add half-and-half, and cook until thoroughly heated. Makes 4 1/2 quarts.
What to do with left over turkey bones..
I think I'd throw in some more turkey meat...just for flavor. |
