The holidays are over and some of you probably have either a turkey carcass or some turkey stock and leftover meat in your freezer. I always make stock from chicken and turkey bones, and I finally perfected my cream soup recipe last week when I made cream of turkey soup from leftover holiday turkey.
If you’re not totally sick of turkey, haul that stock and meat out of your freezer and let it thaw. If you only have a carcass, whip up some turkey stock in your crockpot overnight. The next day, pick over the bones to get the remaining meat. Reserve the meat for your soup.
This recipe will make five to six generous servings.
Ingredients
½ gallon of turkey stock
1 tsp MSG-free chicken or turkey bouillon
½ large onion, chopped
2 large carrots, chopped
1 stalk celery, chopped
1 cup frozen peas
½ cup butter
½ cup flour
1 cup whole milk or cream
½ tsp pepper
Salt to taste
1 cup turkey, cut into bite-sized pieces
½ cup long-grain brown rice or brown basmati
Directions
Soften the carrots, onion, and celery in 1 tablespoon of the butter. Add the remaining butter and let it melt, and then stir in the flour. Cook on med-low for two minutes, stirring constantly.
Add half of your stock and increase the heat until the mixture boils. It should thicken nicely. Add in the rest of your stock, as well as the remaining ingredients. Bring to a boil and then cover and reduce the heat to med-low. Simmer for 30-45 minutes or until the rice is cooked.