Turkey-Wild Rice Soup Recipe
I was not going to cook a turkey this year having not particularly enjoyed the last one, however, on a short trip across the bridge into Quebec, I noticed that Provigo was selling turkeys at a very good price so, I had to buy one.
In order to stick with my original plan not to serve turkey at Christmas, I cooked it the next day after thawing which can be a lengthy process. It was tasty and we had several meals.
I do not like waste so simply had to make soup, my wife suggested turkey and wild rice. It had been a few years since I made that particular recipe so I was eager to do so and savoring the memory I headed out to buy the wild rice, the only ingredient not in my cupboard.
The local store had a regional wild rice variety so this emant that the carrots, rice and the turkey all came from within 100 miles of my home which is another goal I strive for when planning a meal.
Turkey Wild Rice Soup; Slow Cooker Recipe
Need: slow cooker, turkey carcass, celery, carrots, wild rice, water, sea salt, black pepper.
1- turkey carcass, broken up
2- 8 cups water
3- 2 sliced celery stalks
4- 2 carrots sliced
5- 2/3 cup wild rice
6- 1/2 tsp sea salt
7- Dash black pepper
This is a 24 hour slow cooked soup.
1- Put broken up turkey carcass in slow cooker, I use 6 ½ quart model
2- Add water
3- Set on low
4- Add ½ sliced celery stalks and sea salt
5- Cook for 12 hours
6- Strain into large bowl
7- Return liquid to slow cooker
8- Add remaining celery and carrots
9- Cook 20 minutes
10- Add wild rice cook 45 minutes
11- Black pepper to taste.
If you have any turkey meat left over from meals then you can slice in thinly and add along with wild rice.
This recipe can be prepared in two stages which is what I usually do. You can put the liquid after straining in an airtight container and in refrigerator over night and finish preparations following day or even two days later.
I find this is a great use of the carcass, you could add diced potatoes but I feel that is more starch than the meal or I need. This will serve four people and with a hunk of crusty bread makes a good lunch.
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