Time to put that stock to use, that’s right; we’re talking turkey soup here. We’ll talk about turkey salad later, but as the colder air creeps in, and turkey soup is what’s on.
- 1 quart turkey stock
- 1/2 pound of turkey
- 2 celery ribs chopped
- 4 carrots chopped
- 1 onion diced
- 1 cup wild rice
- Sea salt
Pour the stock into a soup pot on a medium heat and shake in a little sea salt. Then add the rice and let it simmer away for 20 minutes or so. Then add the carrots, celery, onion, turkey, thyme and let that simmer another 20 minutes or so to let the flavors meld together.
At this point, you could toss in some cilantro if you have some handy, and I usually have some handy as its growing in the window sill. Let that cook another couple of minutes as you fetch some bowls and crackers.
I prefer to use the wider, shallower soup bowls for this, and serve it with the crackers and leftover cranberry sauce (for the crackers of course).