What is the best thing to do with your Thanksgiving leftovers? Turn it into a bowl of steaming hot soup, of course!
Seriously, last winter I fell in LOVE with this recipe. In love.
Ben bought me a dutch oven for Christmas (and as always, I started using it long before Christmas) and it was worth every penny just for this recipe. The turkey is so moist and chewy. The veggies are tender, the cream combines the perfect mix of sweet and savory flavors. I love the crunch of the wild rice. Love it, love it, love it!
Seriously, save yourself two cups of cubed turkey just so you can try this one. You won't regret it.
Ingredients
1/2 cup butter, cubed
2 carrots, finely chopped,
2 celery ribs, finely chopped
1 medium onion, chopped
1/2 cup all purpose flour
4 cups chicken or turkey (or veggie) broth
2 cups cooked wile rice
2 cups half-and-half cream
2 cups cubed cooked turkey
1 tsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1. In a Dutch oven, heat butter over medium-high heat. Add the carrots, celery and onion; cook and stir until tender (about 5 minutes).
2. Stir in flour until blended; cook until bubbly. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir for 1-2 minutes or until thickened. Stir in the remaining ingredients. Reduce heat; simmer for 20 minutes, stirring occasionally.
This recipe makes about 12 cups. Easily enough for 6 people. I love serving it with artisan bread from the store ... but if you have a homemade bread recipe it'd match nice with that too. I'm just terrified of yeast. I know, I need to get over that fear.
*Source: Taste of Home (a write in from Minnesota) -- I swear, I love Midwest cooks best. Who knew?
Seriously, last winter I fell in LOVE with this recipe. In love.
Ben bought me a dutch oven for Christmas (and as always, I started using it long before Christmas) and it was worth every penny just for this recipe. The turkey is so moist and chewy. The veggies are tender, the cream combines the perfect mix of sweet and savory flavors. I love the crunch of the wild rice. Love it, love it, love it!
Seriously, save yourself two cups of cubed turkey just so you can try this one. You won't regret it.
Ingredients
1/2 cup butter, cubed
2 carrots, finely chopped,
2 celery ribs, finely chopped
1 medium onion, chopped
1/2 cup all purpose flour
4 cups chicken or turkey (or veggie) broth
2 cups cooked wile rice
2 cups half-and-half cream
2 cups cubed cooked turkey
1 tsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1. In a Dutch oven, heat butter over medium-high heat. Add the carrots, celery and onion; cook and stir until tender (about 5 minutes).
2. Stir in flour until blended; cook until bubbly. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir for 1-2 minutes or until thickened. Stir in the remaining ingredients. Reduce heat; simmer for 20 minutes, stirring occasionally.
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| Mmmm, getting its bubble on. |
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| That yummy wild rice floating to the top after a good stir |
*Source: Taste of Home (a write in from Minnesota) -- I swear, I love Midwest cooks best. Who knew?
4 comments:
That looks delicious!! Interesting you cook it in a bowl. What kind is it?
Looks yummy Suzie Q! Or is it Betty...Betty Crocker?!
It's a stove top Dutch oven. We bought it at kohl's last year. I also use it to roast pork for tacos. It works on the burners and in the oven.
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