Preparation:
Cook onions, celery and carrots in a little water 20 minutes, or
until tender. Set aside. In a large heavy pan melt butter;
thoroughly blend in flour. Heat turkey stock and cream; add very
gradually to butter-flour mixture, stirring until lumps disappear.
Add vegetables, water in which they were cooked, and seasonings.
Stir and cook over low heat 10 minutes. Taste/correct seasoning.
Add turkey and rice. Serve in large bowls. |
