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Turkey & Wild Rice Soup
When I make soup base (broth), I use the center of the garlic head. The part with all the tiny cloves that are hard to peel and use. I cut the head halfway down and then again from the base and put the cloves in without peeling. I strain out solids later, so it's of no consequence.
What you need
- 1 roast turkey carcass and any leftover wings, drumsticks and/or about 2 cups chopped turkey meat
- 14 cups water
- 2 bay leaves or 1/2-1 tsp ground
- 4-5 small sage stems, leaves reserved
- 2 stalks celery, trimmed and cut in half
- 2 carrots, trimmed and cut in half (I wash but don't peel)
- 1 large onion, cut into sixths
- 2-3 garlic cloves or 1 center of garlic head, cut in half
- 1 small pinch saffron threads
- 1 tbl kosher salt
- 1 cup wild rice, rinsed
- 1-2 tbl minced fresh sage leaves
- 2 cloves garlic, minced
- 1 cup frozen peas (optional)
How to make it
- Place turkey carcass, wings and drumsticks into a large, heavy stock pot
- Add water, onion, sage stems, bay, celery, carrot and garlic halves with saffron and salt
- Bring to a boil, reduce to low and cook for 90 minutes, until the meat is falling off the bones
- Remove meat and bones to a platter to cool enough to handle
- Strain broth reserving the carrot and celery pieces - discard remaining solids
- Return strained broth to the soup pot
- Chop carrot and celery and set aside
- Pick all meat from the bones and if necessary chop into bite sized pieces - set aside
- Bring broth back to boil and add wild rice, minced sage leaves and minced garlic
- Cook 40-50 minutes, add turkey meat, carrot, celery
- Bring back to a low boil and heat
- Turn off heat and add frozen peas
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