At least a day before, make the stock. (See instructions below)
If you haven’t already, cook the rice.
Saute onions, carrots and celery in butter and spices over medium heat until the onions are translucent and carrots are cooked through.
Add stock and wine to pot, and add cooked turkey and rice, stir to combine.
Mix in whipping cream, salt and pepper.
Adjust spices to taste.
To Make Turkey Stock
Put the turkey carcass and the giblets, neck and any other bones or odds and ends leftover from the turkey in a large stock pot with a couple of carrots, several stalks of celery and a yellow onion cut in quarters. Throw in a bay leaf and a generous shake of salt and pepper.
Cover with water, bring to a boil and let simmer for several hours until any meat left on the bones falls off and the stalk smells amazing. I let mine simmer most of the day, adding water as needed to keep the ingredients immersed.
Cool sightly and remove the solids with tongs and/or a slotted spoon. Using a fine strainer to remove any thing else, pour the stock into another pot. Cool completely and refrigerate, preferably overnight. When you’re ready to use the stock, skim the fat off the top. The stock is ready for your soup!