My family is spread out across the country (Ohio, Pennsylvania, South Carolina, Tennessee, Indiana), so getting together at Thanksgiving is tough. The weekend just isn’t quite long enough for all the hours in the car. My sister, Jill, lives close enough to my parents’ that she gets to go home for Thanksgiving. Lucky bird. Here’s a Thanksgiving leftovers solution from Jill (and my mom) down in Tennessee!
I first made this soup last year, using Thanksgiving leftovers. I loved it so much I’ve decided it’s going to be a tradition!
Jill’s Turkey Soup
- 1 box quick cooking wild rice
- shredded turkey (or chicken)
- fresh mushrooms, chopped
- carrots, chopped
- onions, chopped
- peas (frozen)
- half and half or heavy cream
- turkey broth leftover (or canned)
Vegetable amounts are really just based on however much you want/looks right.
Combine 3 1/2 cups water, broth (2 cups), and rice/seasoning packet. Boil, reduce heat and simmer, covered, for 10 minutes, stirring halfway. Add carrots, onions, mushrooms, peas, and turkey. Cover and simmer 5-10 minutes until rice is done.
Make a roux of 2 tbs. flour and a cup of half and half/cream. Add to soup and stir till thick. Add more broth if soup looks too thick.
Enjoy with other Thanksgiving leftovers: crescent rolls and cranberry salad!
What did you do with your Thanksgiving leftovers? Do you create a new meal? Just eat them reheated? I sliced some of the ham for lunchmeat and diced the rest for omelettes, etc., for Dave.