Wondering what to do with all those turkey leftovers?
Tired of reheated, overheated, overrated leftovers? Nudge, nudge, know what I mean?
Did the weather outside turn from a warm and cozy 97 degrees to a frigid and withering 65 degrees overnight? Are you typing this post in thermal underwear? Oh, wait, not you….
Say no MORE!
Turkey and Wild Rice Soup
This recipe is my very own, and adapted only from memory of a really, really good bowl (or three) of soup made by my mom-in-law last year around this time. I wanted to make some soup with all our leftover smoked turkey the other night, and my mom-in-law was not home right then for me to ask for her recipe, so I decided to try creating my own. Nudge, nudge, know what I mean…say no MORE!
- 2 small onions, diced
- 2-4 garlic cloves, minced
- 1 cup wild rice
- 4 cups chicken or turkey broth, divided
- 6 sprigs fresh thyme, leaves removed and stems discarded
- 1 small bunch parsley, leaves finely chopped. (reserve a small bit for garnish)
- kosher salt to taste
- 3-4 cups shredded turkey (let me say that our smoked turkey made this soup REALLY stand out – but whatever way your birdie was prepared, it will be good in this soup.)
- 2 cups milk (or you could add 2 additional cups broth, if you prefer no dairy)
Saute onions in a large pot for a few minutes over medium-low heat, until just tender. Add garlic for the last minute.
Turn up heat to medium-high and add rice. Saute 1-2 minutes, stirring constantly.
Pour in 2 cups broth and turn heat down to low. Cover and simmer for 20- 40 minutes, until rice has absorbed all the liquid and is tender. (Check your package of rice for directions.)
Uncover and add thyme, parsley, salt, and turkey. Bring to a boil over medium heat. Add milk and stir until bubbling.
Serve with fresh parsley sprinkled over top.
And that should be the end of your leftovers, nudge, nudge, know what I mean?