- 1 pound unsalted butter
- 2 cups diced sweet onion
- 3 cups diced celery
- 1 teaspoon minced fresh garlic
- 3 cups all-purpose flour
- 3 gallons cold water
- 8 ounces turkey base
- 3 pounds cooked turkey, diced
- 1 quart cooked white rice
- 4-5 tablespoons curry powder
- 2 tablespoons salt
- 1 tablespoon white pepper
- 1 quart heavy cream
Melt butter in 5-gallon stock pot. Over medium heat, saute onions, celery and garlic until translucent, about 7 minutes. Blend in flour to make a roux.
Meanwhile, in another large stock pot, bring water to a boil. Mix in turkey base and stir until well combined. Add roux mixture to boiling stock and whisk to combine. Reduce heat and simmer for 10-15 minutes.
Add cooked turkey, rice, curry powder, salt and pepper. Reduce heat to low and stir in cream. Heat gently, but do not boil.
Serve and garnish as desired.
Recipe reprinted by permission of National Turkey Federation. All rights reserved.
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