Turkey Wild Rice Soup

Thanksgiving leftovers are the stars in this soup.
Thanksgiving leftover are the stars in this soup; pair it with a salad for a Panera night.

Thanksgiving leftovers are the stars in this soup; pair it with a salad for a Panera night .

I ‘m looking at Thanksgiving in my rear view mirror. But I have to tell you, all the  cooking and prep work before the big day has paid off!  We enjoyed the day at a slow pace and ate our big meal in the late afternoon. The turkey and fixins’ came together beautifully; my daughter added in some homemade corn pudding and deviled eggs (thank you Sydney).

So in addition to having a delicious  Thanksgiving meal with my family, an abundance of leftovers made meal prep for Friday, Saturday and even Sunday easy peasy! As a matter of fact, it allowed me time to almost complete my Christmas shopping! Yep, I’m serious and stay tuned because I do have some fun gift ideas for the health enthusiast on your list!

So how do you do Thanksgiving leftovers?  Do you just reheat and serve em’  as you did on the holiday?  No shame in that,  I did it too! But if your leftovers are plentiful, and you’re not into having Thanksgiving for the next week, I’ve got a tip for you!   Repurpose Thanksgiving food so it’s doesn’t resemble leftovers.  Here’s what I mean, leftover turkey and leftover wild rice stuffing from my feast are the stars in this turkey and wild rice soup. Serve this warm  soup with a salad for a Panera night, not a leftovers night!

 

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Turkey Wild Rice Soup

Thanksgiving leftovers are the stars in this warm soup that pairs well with a tossed salad.

  • Author: Diane Boyd
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8
  • Category: soup
  • Cuisine: American

Ingredients

• 2 Tablespoons olive oil

• 1 cup vidalia onion, chopped

• 3 stalks celery, chopped

• 3 large carrots, chopped

• 1 clove garlic, minced

• 8 ounces baby bella mushrooms, sliced

• salt and pepper to taste

• 12 ounces leftover cooked turkey, shredded

• 2 bay leaves

• 1 teaspoon dried sage

• 1/2 teaspoon dried rosemary

• 1/2 teaspoon dried oregano

• 8 cups reduced sodium chicken broth

• 2 cups leftover wild rice stuffing

Instructions

  1. In a large soup pot, heat the olive oil over medium-low heat. Add in onion, celery, carrots and garlic. Cook until softened , about 8 minutes.
  2. Add in mushrooms, salt and pepper and cook until mushrooms have released some of their liquid, about 3 minutes.
  3. Add in turkey, bay leaves, sage, rosemary, oregano and broth.
  4. Bring to a boil. Reduce heat and simmer 15 minutes. Stir in wild rice stuffing . Heat another 5 minutes, or until heated through. Remove bay leaves before serving.

Nutrition

  • Serving Size: 3/4 cup
  • Calories: 260
  • Sugar: 9 grams
  • Sodium: 960 mg
  • Fat: 10 grams
  • Saturated Fat: 2 grams
  • Unsaturated Fat: 2 grams
  • Trans Fat: 0
  • Carbohydrates: 24 grams
  • Fiber: 5 grams
  • Protein: 18 grams
  • Cholesterol: 45 grams

Wild Rice Stuffing

A classic alternative to bread stuffing, this wild rice dish is a delicious  way to add whole grains to your holiday meal.

A classic alternative to bread stuffing, this wild rice dish is a delicious  way to add whole grains to your holiday meal.

Is your holiday menu planned? Does it include a whole grain? I asked because I’m encouraging a healthier holiday, and for me,  that means   more vegetables, less sugar, and more whole grains.

Let’s face it, most traditional turkey day fare is NOT inclusive of whole grains. With that in mind,  I’ve prepped the perfect side dish to add in! This year, I’m going to substitute bread stuffing with this wild rice stuffing.  Notice how it pops beautiful fall colors thanks to the mix of wild and brown rice, sauted celery, onion and carrots and the garnishes of  pecans and dried cranberries. It’s delicious, satisfying, and gluten free.

It’s still early, but if you’re like me, thoughts of the BIG meal prep are overwhelming.  My solution is to make Wild Rice Stuffing, and my Lower Sugar Sweet Potato Casserole one day ahead of time.  On Thanksgiving, all I have to do is get the bird in the oven, pop my apples in the slow cooker, assemble a tossed salad  and steam the green beans. Don’t sweat the small stuff. Break up your cooking tasks and enjoy Thanksgiving  with friends and family.   Be sure to stay tuned for  my full Thanksgiving meal menu.
A classic alternative to bread stuffing, this rice stuffing adds a whole grain to your holiday menu!

Print

Wild Rice Stuffing

A classic alternative to bread stuffing, this rice stuffing adds a whole grain to your holiday menu!

A classic alternative to bread stuffing, this wild rice dish is a delicious  way to add whole grains to your holiday meal.

  • Author: Diane Boyd
  • Prep Time: 15 minutes
  • Cook Time: 1hour 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8
  • Category: side dish
  • Method: stove top
  • Cuisine: American

Ingredients

• 2 tablespoons canola oil

• 1 1/2 cups vidalia onions, chopped

• 3 stalks celery, chopped

• 1 cup carrots,matchstick cut

• 1 cup uncooked wild rice

• 1 tablespoon unsalted butter

• 1 tablespoon minced garlic

• 1 teaspoon ground sage

• 1 teaspoon salt, divided

• 1/4 teaspoon ground black pepper,divided

• 4 cups 33% less sodium chicken broth

• 1 cup uncooked long-grain brown rice

• 1/2 cup dried sweeetend cranberries

• 1/2 cup chopped pecans

Instructions

  1. Heat oil in a Dutch oven over medium heat. Add onion, celery, carrots and wild rice. Cook stirring occasionally  until vegetables are tender, about 10 minutes.
  2. Add butter, garlic, and sage. Look stirring constantly for one minute. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon pepper. Pour in chicken broth. Bring to a boil. Reduce heat, simmer for 10 minutes.
  3. Add brown rice; cover and simmer until rice is tender and most of the liquid is absorbed, about 1 hour.
  4. Remove from heat. Allow to stand 10 minutes. Stir in remaining salt and pepper.
  5. Spoon onto a serving platter and top with dried cranberries and pecans.

Notes

Make the day ahead. Follow directions through step 4. Refrigerate . The following day, reheat just before serving and top with nuts and dried cranberries.

Nutrition

  • Serving Size: 2/3 cup
  • Calories: 260
  • Sugar: 11 grams
  • Sodium: 590mg
  • Fat: 11 grams
  • Saturated Fat: 1.5
  • Unsaturated Fat: 8 grams
  • Trans Fat: 0
  • Carbohydrates: 36 grams
  • Fiber: 4 grams
  • Protein: 7 grams
  • Cholesterol: 5 mg
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