I said earlier this week that I don't have alot of Thanksgiving recipes because we do a simple dinner fare (turkey, ham, trimmings) and while that's the truth, like most other households, we have leftovers and after several sandwiches, we're left looking for something else to do with them.  I came across this recipe for Creamy Turkey and Wild Rice Soup and immediately added it to our menu. 

Wow, this was delicious!!  It was a favorite in the soup category.  It was flavorful, creamy, hearty, yummy...

Creamy Turkey and Wild Rice Soup
slightly adapted from Tasty Kitchen

1 package Uncle Ben's Wild Rice
1/2 cups Butter
1 whole Medium Onion, Chopped
2 whole Carrots, Sliced Into 1/4" Thick Coins
8 ounces, weight Button Mushrooms (sliced)
2 cloves Garlic, Minced
1/4 cups All-purpose Flour
6 cups Low Sodium Chicken Broth
1 cup heavy cream
1 cup 2% milk
2 Tablespoons Soy Sauce
½ teaspoons Salt
¼ teaspoons Black Pepper
1 whole Bay Leaf
1/2 Teaspoon Dried Thyme
2 Teaspoon Dried Parsley
4 cups Cooked And Coarsely Shredded Turkey

First thing, cook the wild rice according to the package.

The remainder of the recipe can be made in one stock pot. Start by melting the butter over medium heat. Add the onion, carrots, mushrooms, and garlic. Stir well and saute until the onion is transparent and softened. Blend in flour, cooking until it bubbles a bit. Gradually add the broth, stirring constantly.

Turn up the heat a bit and bring the soup to a low boil. Boil for 1 minute. Reduce heat slightly and add the cooked wild rice, heavy cream, milk, soy sauce, salt, pepper, bay leaf, thyme, parsley, and turkey. Simmer for 20 minutes or until thoroughly warmed. Taste test to see if it needs more salt and pepper.

Serve with crackers or warm bread.



Fried Turkey

10-14 lb turkey
2 Tablespoons Lawry's seasoned salt
2 teaspoons garlic powder
2 teaspoons ground black pepper
2 teaspoons cayenne pepper
1/2 teaspoon onion powder
1 cup melted butter

Melt butter and mix with all other ingredients and using an injector, inject the turkey in multiple areas, using most of the liquid.  Use the remainder of the liquid to baste the turkey.  Let set over night.  In a turkey fryer, heated to 325 degrees, cook turkey until internal temperature reaches 180 degrees, about 4 minutes per pound.