Leftover turkey wild rice (Printable Version)
Savory turkey and wild rice blend with vegetables for a warm, satisfying dish.
# What You'll Need:
→ Vegetables
01 -
1 medium onion, chopped
02 -
2 medium carrots, peeled and chopped
03 -
3 sticks celery, chopped
04 -
7 ounces cremini mushrooms, sliced
05 -
3 cloves garlic, minced
→ Fats and Oils
06 -
1 tablespoon olive oil
07 -
2 tablespoons butter
→ Pantry
08 -
1/4 teaspoon Italian seasoning, or more to taste
09 -
3 heaping tablespoons all-purpose flour
10 -
6 cups chicken broth
11 -
1 cup uncooked wild rice
12 -
Salt and pepper to taste
→ Proteins
13 -
2 cups cooked turkey meat, shredded or chopped
→ Dairy
14 -
1/2 cup heavy cream (optional)
# Step-by-Step Guide:
01 -
Chop the onion, peel and chop the carrots, and chop the celery as described.
02 -
Heat olive oil and butter in a large soup pot over medium-high heat. Add onion, carrots, and celery, and sauté for 7 minutes, stirring occasionally.
03 -
Add minced garlic, Italian seasoning, and flour to the pot. Cook while stirring for 1 to 2 minutes to form a roux.
04 -
Gradually whisk in chicken broth until the flour is fully dissolved, then stir in the uncooked wild rice.
05 -
Bring the soup to a gentle boil over high heat. Once boiling, reduce heat to maintain a gentle simmer with the lid slightly ajar for 15 minutes.
06 -
Add shredded turkey and sliced mushrooms to the soup. Bring to a boil again, then reduce to a simmer, cooking for an additional 15 to 20 minutes covered with lid slightly ajar, until the rice is tender.
07 -
If desired, stir in heavy cream. Adjust seasoning with salt and pepper to taste before serving.
# Additional Notes:
01 -
Wild rice has a firm texture and slight chewiness even when fully cooked.