1 leftover turkey carcass
3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
1 cup butter, cubed
1 cup all-purpose flour
2 cups half-and-half cream
1 cup uncooked long grain rice
2 tsp salt
1 tsp chicken bouillon granules
3/4 tsp pepper
 
Instructions:

In a large kettle place leftover turkey carcass and cover with water.  On high heat bring water to a rapid boil. Lower heat, cover and allow simmering for an hour. Remove turkey carcass and allow cooling to room temperature.  Strain broth into large bowl.  Reserve strained broth. Be sure to save any piece of turkey meat before empting strainer. Remove any turkey meat that remains on the carcass.  Cut meat into bite size pieces or shred. Place butter in clean kettle over medium heat melting butter completely.  Add unions, carrots and celery. Sauté until onion is translucent and carrots and celery have softened to your liking.  Lower heat to lowest setting.  Blend in flour until completely moistened. Add 1/3 of the reserved broth to kettle stirring to mix all ingredients together well.  Bring to a rapid boil and cook uncovered for 2 minutes or until mixture thickens. Add half and half, rice, salt, pepper, chicken bouillon and remaining broth.  Bring back to a rapid boil.  Add turkey meat.  Lower heat, cover and simmer for about 1 hour.