Directions:
- Place turkey carcass and water in Dutch oven; bring to a boil. Cover, reduce heat, simmer 1 hour.
- Remove carcass and pick off meat. Broth should measure 3 quarts.
- Heat butter in Dutch oven; add flour and cook over medium heat stirring constantly 5 minutes.
- Stir onion, carrot and celery into roux; cook over medium heat 10 minutes, stirring often.
- Add broth, turkey, rice, salt and pepper; bring to a boil. Cover, reduce heat. Simmer 20 minutes.
- Add half and half. Heat through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 427.38 Kcal (1789 kJ) | ||
| Calories from fat | 306.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.09g | 52% | |
|---|---|---|---|
| Cholesterol | 83.39mg | 28% | |
| Sodium | 1062.68mg | 44% | |
| Potassium | 284.54mg | 6% | |
| Total Carbs | 27.18g | 9% | |
| Sugars | 2.87g | 11% | |
| Dietary Fiber | 3.81g | 15% | |
| Protein | 5.24g | 10% | |
| Vitamin C | 5.1mg | 8% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 1.2mg | 7% | |
| Calcium | 196.1mg | 20% | |
| Amount Per 100 g | |||
| Calories | 63.92 Kcal (268 kJ) | ||
| Calories from fat | 45.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.1g | 52% | |
|---|---|---|---|
| Cholesterol | 12.47mg | 28% | |
| Sodium | 158.94mg | 44% | |
| Potassium | 42.56mg | 6% | |
| Total Carbs | 4.07g | 9% | |
| Sugars | 0.43g | 11% | |
| Dietary Fiber | 0.57g | 15% | |
| Protein | 0.78g | 10% | |
| Vitamin C | 0.8mg | 8% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 0.2mg | 7% | |
| Calcium | 29.3mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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