We didn’t cook for Thanksgiving this year (all the praise hands) but we managed to scurry home with a lot of leftover turkey. I love a good turkey sandwich topped with cranberry but my very, very favorite way to use up the last of the leftovers is a turkey and wild rice soup. It’s a combo recipe from here and my mother in law’s famous Christmas Eve wild rice soup. I don’t dare try to copy that recipe to the T so I adapted it and here it is below!
- 2 T. Butter
- 1/2 onion, chopped
- 2 celery ribs, chopped
- 2-3 carrots, chopped
- 1/4 c. flour
- 1/2 t. black pepper
- 1/2 t. salt
- 4 c. chicken broth
- 1 c. half and half (whole milk works fine!)
- 2 c. cooked wild rice
- leftover turkey (whatever you've got!)
- In a dutch oven, melt butter and sauté onion, celery and carrots until tender (I love TJs mirepoix for added ease here).
- Blend in flour and add broth gradually while stirring constantly, add salt and pepper.
- Cook until slightly thickened, stir in turkey and cooked wild rice
- Simmer 5 additional minutes and blend in half and half (or milk)
- Adjust seasoning to taste and serve. Also fantastic reheated!
Besides this recipe, I’m usually nose diving into the pumpkin pie the morning after Thanksgiving. Please tell me I’m not alone in my pie-for-breakfast gluttony!