Friday, November 23, 2012

Turkey and Wild Rice Soup

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Today I heated up the leftovers, but made it more of a turkey and rice casserole.  I added about 2 cups of california blend vegetables to the mix.  Baked it for 45 minutes uncovered at 350 degrees.  Stirred everything , topped it with shredded cheese, and baked for 15 more minutes.  It was delicious!  So if you want to reheat the leftovers as a soup I suggest adding some broth until you reach your desired consistency.

Thanksgiving has come and gone.  Now we face the dilemma of what to do with all the leftovers.  Even though turkey sandwiches are wonderful, they tend to get old very fast.  Soups are always great because they can be changed up to become something totally different and they freeze well so you can make a huge batch and have meals for later on.

The evening of Thanksgiving I always make a big batch of turkey stock.  I save all the veggie odds and ends such as the celery tops, carrot tops, onion ends, etc.  These work great to make stock.  I then break up the carcass so it fits in my largest stock pot, add the vegetable odds and ends, and then fill the pot with cold water.  The stock is simmered for 3-4 hours.  I never bring it to a boil and I skim the foamy scum religiously so I end up with a nice clear stock.  Once everything is done simmering I discard the largest pieces and strain the broth to remove any pieces that were missed.  Then the stock gets refrigerated overnight so I can remove the fat layer that solidifies on top.

Now that you know how to make homemade stock now it's time to figure out what to do with all that stock. I always make a soup.  Usually a turkey noodle soup, but this year I decided to make turkey and wild rice soup.  I found a fabulous recipe over at Living Life Intentionally and knew I had to make it.  Any stock I have leftover after making the soup will be frozen in 1 cup serving sizes to make rice or whatever else I may need it for.

Turkey and Wild Rice Soup source Living Life Intentionally
1 large onion, diced
6 celery ribs, diced
6 carrots, diced
1 TBS minced garlic
1/2 cup butter
1/3 cup flour
8-10 cups turkey stock
1/4 tsp thyme
1/2 tsp parsley
1/4 tsp pepper
1/2 tsp salt
2 cups wild rice, cooked
1 cup heavy cream
1 cup milk
4 cups turkey, chopped

  • Melt butter in a large stock pot over medium-high heat
  • Add onion, celery, carrots, and garlic and saute until soft, about 7-10 minutes
  • Add flour and continue to cook for about 2 minutes while stirring constantly
  • Slowly add stock to the vegetables
  • Add seasonings and stir to combine
  • Add cooked wild rice, heavy cream, milk, and turkey to the stock pot
  • Simmer on low for about 20 minutes to blend flavors
A simple way to use all the leftover turkey.  Not to mention yummy!  If you wanted I am sure you could easily half this recipe, but it really is a wonderful soup to have on hand for those hectic nights.  I have enough extra for 2 meals throughout the winter and some for quick lunches too :)  Yum!

Below is the nutritional value per serving.  This recipe yields approximately 18 servings.

Nutrition Facts
Serving Size 165 g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 77%Vitamin C 5%
Calcium 5%Iron 6%
Nutrition Grade B
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points

Linked to:

 Ms. enPlace Tempt my Tummy Tuesdays Mandy‘s Recipe Box Nap-Time Creations mop it up mondays Make-Ahead Meals for Busy Moms The DIY Dreamer It's Overflowing The Stuff of Success Cheap Recipes and Money-Saving Tips It's a Keeper 52 Mantels Miz Helen’s Country Cottage Thrifty Texas Penny Mrs Happy Homemaker I Heart Nap Time Mixitup Addicted to Recipes Button, Page button Our Delightful Home Photobucket Gluten Free pantry What's cooking, love? Hubby Made Me Cast Party Wednesday BWS tips button Photobucket Love Bakes Good Cakes - The Ultimate Soup Recipe List The Chicken Chick


  1. I always make turkey stock TG night too.
    These are tasty leftovers. Looks so creamy and filling. Thank you for linking!

    1. It is such a great way to get more out of your turkey. I got 24 cups of stock this year which is awesome! Not to mention this soup made 3 meals for our family. :)

  2. Erika this is a great rich and creamy soup. I love wild rice and turkey together. Thanks so much for sharing this on foodie friday.

  3. Hi Erika,
    Your Turkey and Wild Rice Soup looks so creamy and delicious, we will just love this recipe. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    1. We definitely had a nice relaxing weekend. Hope yours was well too! I hope you guys enjoy the soup :)

  4. You're being featured at Mealtime Monday tonight! Can't wait to see what you link up this week!



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