The leftovers are actually what I like best about Thanksgiving dinner---especially the leftover turkey that makes a nice rich soup. Here's my soup recipe for this year. I always make the turkey soup a little different each year, and this year I used brown rice along with the usual veggies.
Turkey Rice Soup
1 turkey carcass
8 c water
1/4 tsp fresh ground pepper
1 bay leaf
1/2 cup uncooked brown rice
2 medium stalks celery, chopped
1 medium onion, chopped
2 carrots, chopped
1 15 oz can diced tomatoes (I used Muir Glen Organic Fire Roasted with no salt added.)
Break up turkey carcass to fit into large Dutch oven. Add water, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer for an hour and a half.
Remove bones from broth; cool and remove turkey from bones. Cut turkey into bite-size
pieces. Strain broth. Add rice, celery, onions and carrots to broth. Bring to boil and reduce to a simmer. Cover and cook for 30 minutes until rice and vegetables are tender. Stir in tomatoes and turkey and heat until hot. Remove bay leaf and serve.
This freezes well and will come in handy on a cold winter evening for a quick supper.
|Add brown rice which gives the soup a nice nutty texture and flavor.|
|Add no salt added tomatoes.|
|Add turkey, heat and serve.|
|The soup served with a piece of toast with cream cheese spread.|
We'll have several frozen servings for this winter. The brown rice in this soup gives it a nice nutty taste and texture.