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Melt the butter in a dutch oven over medium high heat. Add carrot through garlic. Saute 8
min or until browned. Stir in broth scraping pan to loosen browned bits. Stir in turkey and
rice bring to boil. Cover, reduce heat, and simmer 1 hr and 15 min or until rice is tender.
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Lightly spoon flour into a dry measuring cup, level with knife. Combine flour and milk in a
small bowl, stirring with a whisk. Add to pan. Cook over medium heat until thick (8min),
stirring frequently. Stir in sherry and salt.
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