Place turkey carcass in a dutch oven and cover with water. Bring to a boil. Reduce heat, cover and simmer for 1 hour. Remove carcass and let cool.Set aside 3 quarts broth. Renove turkey meat from bones and cut into bite size pieces, set aside. In the dutch oven, saute the onions, carrots and celery in butter until tender. Reduce the heat and stir in flour until blended. Gradually add 1 quart of the reserved broth. Bring to a boil. Cook and stir for 4 minutes, or until thickened. Add cream, rice, bouillon, pepper, remaining broth and turkey meat. Reduce heat, cover and simmer for 45 minutes or untill rice is tender.
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|Serving Size: 1 Serving (293g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 340 (64%)|
|Amt Per Serving||% DV|
|Total Fat 37.8g||50 %|
|Saturated Fat 23.4g||117 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 105.9mg||33 %|
|Sodium 240.6mg||8 %|
|Potassium 434.9mg||11 %|
|Total Carbohydrate 42.1g||12 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 38.7g|
|Protein 8.3g||12 %|
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Calories per serving: 533
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