Got Leftovers?

Then make this wonderfully creamy turkey and rice soup. It's "tradition!" (name that tune) around these parts to make Colonial Williamsburg Turkey Soup with that turkey carcass left over from our feast.

Colonial Williamsburg Turkey Soup:
1 turkey carcass
4 quarts water
1 cup butter
1 cup flour
3 onions chopped
2 large carrots, diced
2 ribs celery, diced
salt
pepper
2 cups half-and-half (or two cans evaporated milk)

Put that carcass and water into large dutch oven..or soup pot...bring to a boil. Cover and simmer 1 hour. Remove carcass from broth, pick meat from bones. Sounds fun, huh? It will be worth it. Set broth and meat aside. Measure broth; add water if necessary to measure 3 quarts.

Heat butter in large dutch oven...or soup pot...add flour and cook over medium heat, stirring constantly for five 5 min. (roux will be very light color) Stir in onion, carrots, and celery into roux; cook over medium heat for 10 min, stirring often. Add broth, turkey, rice, salt and pepper; bring to a boil. Cover, reduce heat, and simmer 20 min or until rice is tender. Add half-and-half, cook until thoroughly heated.