Aah leftovers. We had a lot. I knew the turkey would eventually become turkey salad but I also knew that would be a lot of turkey salad. So, while Chris made the salad, I pondered on soup versus chili. After a check of fridge contents, I went the soup route, primarily because I had unintentionally made double the amount of wild rice required for the corn casserole on Thursday.
The skeleton recipe for this was from a Paula Dean magazine but I only used it for approximate ratios.Ingredients 4 cups cooked turkey, approximately, chopped 2 tablespoons olive oil 1 cup chopped carrots 1 cup chopped celery 1 cup chopped onion (red, is what I had) 1-2 garlic cloves, minced
2 pints heavy whipping cream 1 32-oz broth (chicken or vegetable) plus more as desired
2 cups cooked wild rice 4 sprigs fresh thyme, leaves only 1 tsp thyme, dried
1/2 tsp rosemary, dried salt & pepper
Heat 2 tablespoons olive oil in large stockpot, over medium-high heat. Add onions, carrots, celery and garlic, stirring to coat with oil; season with salt & pepper. Reduce heat to medium and cook vegetables until slightly softened, about 5 minutes. Add broth, turkey,dried herbs and rice. Bring to a boil then reduce heat to low and simmer 20 minutes. Check broth level and add more if necessary, depending on how thick you want it. Add fresh thyme, stir in cream and let cook about 5 minutes more. Season to taste.
This made for a thick soup. It was brothy, not overly creamy but not a lot of broth compared to the turkey and rice. Just something to bear in mind.
An ideal go with: seeded bread sticks or cheesy toast.