Estimated read time: 2-3 minutes
This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.
Turkey and Wild Rice Soup
Prep time: 25 minutes.
Makes about 6 1-1/2 cup servings The wild rice mix adds a quick boost of flavor and texture. Don't throw out the leftover drippings from roasting your turkey; add it to the soup for a richer broth. You can also use the carrots and celery left over from making your Thanksgiving veggie tray.
1 Tbsp butter or margarine
1 cup celery, sliced (about 2 stalks)
1 cup carrots, sliced (or use about 1 ½ cup frozen sliced carrots)
1 pound cooked turkey breast, diced (about 2-3 cup)
1 3-ounce package or jar of real bacon pieces (about 3/4 C.)
4-5 cups water
1 14-ounce can chicken broth, or about 2 cups turkey broth
1 6.2-ounce box fast-cooking long-grain and wild rice mix with seasoning packet (such as Uncle Ben's Original)
1. Melt butter in a 4-quart stockpot over low heat while slicing celery and carrots, and dicing the turkey breast into 1/2-inch pieces.
2. Turn heat to high and add vegetables to the pot. Cook, stirring occasionally, about 5 minutes, until celery is translucent.
3. Add turkey, bacon, and water to the pot. Cover with lid and turn heat to high until mixture comes to a boil, about 3 minutes.
4. Stir in rice mix and seasoning packet. Turn heat down to medium, cover with lid and cook 5 minutes. Turn off heat and allow soup to stand another 5 minutes before serving.
Post-Thanksgiving Turkey Chili
Prep time: 30 minutes
Makes 6 1 1/2-cup servings
If you prefer, you can use three roasted, peeled and diced Anaheim chiles instead of canned diced green chiles.
1 Tbsp butter or canola oil
2 cups frozen chopped onions, partially thawed
2 4-ounce cans diced green chiles (or 3 fresh Anaheim chiles, roasted, peeled and diced)
2 cans Ro-tel tomatoes and chiles (mild, original or hot, depending on your heat preference)
4 cups diced turkey
3 15-ounce cans black beans, drained and rinsed, or 4 cups cooked beans
3 ½ cups homemade turkey stock (or 2 14-oz. cans of turkey or chicken broth)
1 Tbsp cumin
2 tsp paprika
½ tsp (or more to taste) chipotle chile powder, optional
¼ cup fresh chopped cilantro
½ tsp sugar
1 envelope turkey gravy mix (optional) ½ cup sour cream
1. Melt butter in a nonstick 4-6-quart stock pot over high heat.
- Add the butter and onions to the pot and stir, about 2-3 minutes. Add the chilies, tomatoes, turkey, beans, stock, cumin, paprika, cilantro and sugar. Bring to a boil. Add the gravy mix, if using. Lower heat to medium and cook, covered, for 10-15 minutes.
3. Remove from heat. Taste and add salt, if needed.
4. Ladle each serving and top with a heaping spoonful of sour cream to swirl into the soup.
— "Soup's On!" by Valerie Phillips
www.chewandchat.blogspot.com
