I love bringing work home with me.
Okay, I work from home, so technically it’s always home with me… Fortunately, it’s usually edible! After one of my latest work projects, a “How to Roast Turkey” video for Co-op, I was left with a big ‘ol turkey. Never one to waste, I plotted all that could be done with it. After whipping up a delicious batch of Turkey Stock, I got to work on this.
Soup is definitely my favourite way to use up turkey leftovers. It’s super simple to make, you can toss whatever you want in, and most importantly, it’s delicious. I kept this recipe fairly classic, but after adding rice it had me thinking about lemon rice soup. Inspired, I squeezed a generous amount of lemon in and called it a day. Hearty turkey and wild rice, fresh veggies, all tied together with rich stock and a kick of lemon. It was great!
- 2 tbsp olive oil
- 3 stalks of celery (diced)
- 2 large carrots (diced)
- 2 medium white onions
- 1 cup diced leek
- 3 cloves garlic (minced)
- 3 cups cooked turkey
- 10 cups turkey stock
- 2 cup cooked wild rice
- Juice of 1 lemon
- Salt & pepper
- Additional herbs like thyme or parsley if desired.
- In a large stock pot, add olive oil, and bring to medium-high heat.
- Once heated, add onions, celery, carrots, and leek.
- Saute 5-8 minutes, until onions begin to turn translucent.
- Add garlic, cooking for an additional minute.
- Add turkey and stock, bring to a boil, then add cooked wild rice.
- Let soup simmer for at 10 minutes.
- Add lemon juice, and season to taste with salt & pepper.
Now you’re all set for post-Thanksgiving recipes!
Bob
