Melt the butter in a Dutch oven over medium-high heat.
Add carrot, onion, green onions, rosemary, black pepper & garlic. Sauté 8 minutes or until browned.
Stir in broth, scraping pan to loosen browned bits. Stir in turkey and rice; bring to a boil.
Cover, reduce heat, and simmer 1 hour and 15 minutes or until rice is tender.
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and milk in a small bowl, stirring with a whisk. Add to pan.
Cook over medium heat until thick (about 8 minutes), stirring frequently.
Stir in sherry and salt.
Add carrot, onion, green onions, rosemary, black pepper & garlic. Sauté 8 minutes or until browned.
Stir in broth, scraping pan to loosen browned bits. Stir in turkey and rice; bring to a boil.
Cover, reduce heat, and simmer 1 hour and 15 minutes or until rice is tender.
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and milk in a small bowl, stirring with a whisk. Add to pan.
Cook over medium heat until thick (about 8 minutes), stirring frequently.
Stir in sherry and salt.
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