Start with your turkey.. preferably one that has been enjoyed and is just a carcass. Put it in a big pot with carrots, celery, onions, peppercorns, basil, oregano, plenty of salt and enough water to cover the bird.
Let it boil for several hours until it is a yellowy color.
Strain the broth in a regular strainer and then a second time in a fine strainer to strain all of the excess fat.
Heat up your broth and start your rue.
1 stick butter (melted)
1/2 cup flour
3 cups milk
Melt the butter in a pan. Add flour and whisk until mixed. Pour in all the milk and bring to a boil stirring constantly. Once the rue is boiling add salt and pepper to taste. Reduce heat to low, cover and simmer for 1/2 hour stirring occasionally.
1 1/2 cups carrots
4 stalks celery
1 1/2 cups cooked turkey
Finely chop all vegetables and turkey.
Add to the broth and bring to a boil to soften vegetables.
Then add in 1 cup rice and bring to a boil. Once vegetables and rice are softened add rue.
Hope you enjoy your leftover turkey goodness too!