Creamy Turkey & Wild Rice Soup

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.

Turkey-Wild Rice Soup with Fancy Carrots

The skeleton recipe for this was from a Paula Dean magazine but I only used it for approximate ratios.

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.

Food Filled Labor Day

So, Saturday is the day. By this time on September 12, Chris and I will be arriving in our hotel room, hopefully soon to use the whirlpool part of the whirlpool suite although it will probably take me an hour to pull all the bobby pins from my hair (based on the trial run).

With a short work week and just 2 days left at home before we leave the cats in charge for 12 days, we decided to use up the fridge contents this past weekend, as much as possible (the dog is going to the kennel so the cats are bound to feel its their own honeymoon while we are gone).

This morning, I made the rest of the bacon I’d opened for the potatoes au gratin mentioned previously. I baked it, in two batches, in the oven at 400 degrees. This yielded some nice, flat, medium crispy bacon. it also yielded another 1 inch of bacon fat in our jar of fat. We had some (bacon, not fat) for brunch with omelets by Chris then I bagged the rest for sandwiches this week. I see a BLT in my near future.

After a brief break to do some laundry and talk to my maid of honor, I started in on the Fresh Peach and Candied Ginger Shortcakes recipe from Williams-Sonoma. Chris picked up the little booklet with this recipe during our crepes demo last weekend. I had been thinking about it all week then decided that with just a few fresh peaches, I could easily make this and use up the cream in our fridge. I did not make the caramel sauce listed at Williams-Sonoma because  I didn’t have corn syrup. Instead, I used this one at Simply Recipes. As indicated, it was really easy and it is really important to watch the sugar. I burned, only very slightly, the first batch. A comparison of the two jars shows the one is only marginally darker but it was definitely burnt.

I also got a great little, one-armed, workout in by whipping up the last of the cream to accompany our dessert. The final verdict is- the peaches were not that great, sadly, But, we both loved the shortcake/biscuits. I had plenty of dough left to make a number of small bite-sized ones which are quite lovely dipped in caramel sauce alone. I promised a few to the freezer for Chris but the caramel sauce and some cookies are going to the hotel with me, to be enjoyed by various wedding partiers. Okay, me but maybe some others too.

In between making the shortcakes and the 2nd batch of caramel, Chris made chocolate chip cookies for his bachelor party 2-day fest (starts Thursday noon, ends Friday evening). We made about 40 cookies, will be interesting to see how many are left by Thursday. Chris has decided to set a career goal of mastering the chocolate chip cookie and selling them for millions. I have resigned myself to eating a lot of chocolate chip cookies. So sad.

For dinner, we had mango jerk marinated chicken breasts from Whole Foods. Good idea, mediocre execution. The meat counter worker gave us two completely different sized chicken breasts so the one was cooking much faster than the other. And I thought the jerk needed more jerk (i.e. heat). To accompany, left overs from the fridge- squash risotto.

On Sunday, a returning to law school friend’s parents took us out for brunch at Clara’s where I ate a good helping of bacon too- the really crispy kind. I think after Wednesday, I will have to go on a bacon diet like my fellow mid-Michiganian blogger after his visit to Tony’s for the mega-BLT. That is okay since we’ll be in Vermont and I can just eat a lot of cheese, glorious cheese instead- and some lobster in Boston.

Turkey-Mushroom Noodle Leftovers

Seems only fitting that this be the first recipe I post- something I made up based on a quick phone call, to fit the fridge contents.
It needs a name beyond Turkey Mushroom Noodle Leftovers but that will do for now.


16 oz ground turkey (I use lean- 7% fat)
8 oz portabella mushrooms, sliced
1/2 onion, sliced thin
1 garlic clove, minced
1 teaspoon garlic powder
1/3 teaspoon smoked paprika
1/2 cup whipping cream
1/4 grated parmesan cheese (2 palmfuls for me)
2 teaspoons dried thyme, divided
Egg Noodles, 4 oz dried
Salt & Pepper
Fresh parsley to garnish


Bring water to a boil in a large pot for egg noodles.

In large saute pan, heat 1 tablespoon olive oil over medium heat. Add onions and saute 1-2 minutes. Add minced garlic, continue to cook, seasoning with 1 teaspoon dried thyme, salt and pepper to taste. When onions are fully softened but not browned, add 1 tablespoon butter and the mushrooms.

Add egg noodles to their pot, cook as directed on package. I used Yoder’s Egg Noodles which require 20 minutes of cooking time.

Continue to cook mushrooms and onions until mushrooms release their liquid and the pan starts to dry. Add 1 tablespoon balsamic vinegar and scrap the bottom of the pan. Saute one minute more then add ground turkey to pan, breaking it in to chunks as it cooks. Add second teaspoon of thyme, smoked paprika and garlic powder. Keep on medium heat until turkey is mostly browned then reduce to medium-low. If the pan seems dry, add up to 1/4 cup vegetable or chicken broth or water. Keep at medium-low until noodles are ready. There should be a small amount of liquid in the pan.

When noodles are done, drain well then add to pan with turkey-mushroom mixture. Stir to combine then remove from heat. Add 1/4 cup grated cheese and 1/2 cup whipping cream. Stir to melt cheese and allow sauce to thicken.

Serve garnished with fresh chopped parsley. Excellent with steamed green beans or asparagus on the side.

Serves 4

The first night I made this, Chris called from the grocery store and asked “What can you make with ground turkey?” I’m guessing it was on sale. I looked in the pantry and saw the egg noodles at the front. We had mushrooms, large pre-sliced portabellas, and half an onion in the fridge. Truthfully, I started thinking about some old Hamburger Helper memories. And I know that Chris loves this Wild Mushroom Pastadish I make (from Cooking Light magazine).

I really didn’t know what Beef Stroganoff was but thought it was noodles and meat and onions in some kind of creamy sauce. So, I said I’d make that but with turkey. I told him to grab a container of cream then hung up to dash over to the computer and find out what I just promised to make.

Turns out Stroganoff isn’t usually made with ground meat. And its a sour cream based sauce that usually includes some red wine. But I had mushrooms and onions right! Thyme was listed in several recipes, so I used that as my main seasoning. I thought about red wine vinegar but we didn’t have any- just balsamic. We do have red wine- a lot of it- but I didn’t want to open a bottle for just this and it was a “school” night.

I plated the food served with green beans the first time; let Chris start eating and I waited for a reaction. He didn’t say much at first but I heard a few ‘mmms’, then he got up and put more on his plate. Guess that means its good!

Tonight, I made it for the second time and tried to track my ingredient amounts. That being said, its still a best guess on those seasonings. And the post-dinner verdict: Chris actually licked his plate! Until I gave him a piece of french bread and reminded him that he’s 30, not 3.

And he mentioned that if I wanted to make a double batch of this once a week, he could eat it for leftovers and lunch all week. This, from the guy that hates leftovers and won’t eat anything more than 3 days old in the fridge including deli lunchmeats. Speaking from my personal experience, it reheats wonderfully.


Good Food? 

  • Likes the taste
  • Uses fresh whole ingredients
  • Price per serving is low, less than $3
  • Whipping Cream and onions were locally sourced

Yep, good food!

BTW, Hamburger Helper was one of the first things I learned how to “cook”, as a junior high student. That and Betty Crocker Scalloped Potatoes