The possibilities are endless when it comes to leftover turkey. Of course, sandwiches immediately come to mind for a lot of people. Others like to use the turkey with other leftovers such as mashed potatoes and vegetables in a shepherd’s pie.
My preference is soup. The carcass of a leftover roast turkey makes the best broth and certainly is one of the best bases a person can find for soup.
I just put the finishing touches on a kettle of soup, a turkey wild rice version, complete with home-grown carrots, onion, celery and frozen peas. I seasoned the pot with ground savory, which I’ve found to be a great addition to any vegetable-type soup.
Here’s my recipe, in case you still might have some leftover turkey.
Turkey Wild Rice Soup
2 cups cooked turkey, diced or chopped
½ cup wild rice, uncooked
8 cups broth
3 carrots, sliced thinly
2 stalks celery, diced
1 small onion, diced
1 cup frozen peas
2 teaspoons ground savory
Salt and pepper to taste
Heat broth and then add remaining ingredients. Bring to a boil then reduce heat and simmer for 1 to 2 hours.
Yield: Serves 10 to 12.
