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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. 1 roast turkey carcass and any leftover wings, drumsticks and/or about 2 cups chopped turkey meat
  2. 14 cups water
  3. 2 bay leaves or 1/2-1 tsp ground
  4. 4-5 small sage stems, leaves reserved
  5. 2 stalks celery, trimmed and cut in half
  6. 2 carrots, trimmed and cut in half (I wash but don't peel)
  7. 1 large onion, cut into sixths
  8. 2-3 garlic cloves or 1 center of garlic head, cut in half
  9. 1 small pinch saffron threads
  10. 1 tbl kosher salt
  11. 1 cup wild rice, rinsed
  12. 1-2 tbl minced fresh sage leaves
  13. 2 cloves garlic, minced
  14. 1 cup frozen peas (optional)

How to make it

  1. Place turkey carcass, wings and drumsticks into a large, heavy stock pot
  2. Add water, onion, sage stems, bay, celery, carrot and garlic halves with saffron and salt
  3. Bring to a boil, reduce to low and cook for 90 minutes, until the meat is falling off the bones
  4. Remove meat and bones to a platter to cool enough to handle
  5. Strain broth reserving the carrot and celery pieces - discard remaining solids
  6. Return strained broth to the soup pot
  7. Chop carrot and celery and set aside
  8. Pick all meat from the bones and if necessary chop into bite sized pieces - set aside
  9. Bring broth back to boil and add wild rice, minced sage leaves and minced garlic
  10. Cook 40-50 minutes, add turkey meat, carrot, celery
  11. Bring back to a low boil and heat
  12. Turn off heat and add frozen peas

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