If you are looking for something to do with the leftover turkey, this recipe is a wholesome option you will look forward to having again and again. You can substitute cooked chicken for the turkey.
- 1 tbsp olive oil
- 2 cups chopped leftover turkey, white and dark
- 2 cups sliced mushrooms
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 carrots, chopped
- 3 celery stalks, chopped
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 6 cups chicken broth
- 1 cup wild rice blend
- 1 tbsp fresh finely chopped sage (or 1 tsp dried – optional)
- 2 tsp lemon juice
- 1 cup cashew milk or whole milk
- Heat olive oil in a large pot over medium-high heat. Add mushrooms, cooking for 2-3 minutes until
mushrooms release juices. Add onions, garlic, celery, and carrots, cooking another 5 minutes until
- Add chicken/turkey and sauté for 2-3 minutes until lightly browned. Add Italian seasoning, salt & pepper, chicken broth, and rice, stirring and bringing to a boil.
- Reduce heat to a simmer, then cover the pot with a lid and cook for 40 minutes until rice is cooked through.
- Add cashew milk and mix well.
- If using, stir in fresh (or dried) sage, along with lemon juice. Serve and enjoy! Soup will last in the fridge for up to 5 days, or you can freeze in glass bowls with lids for up to 3 months.
- For cashew milk, you can buy or soak cashews for at least 2 hours or, better yet, overnight. Drain and put in a high-speed blender with a 1 to 2 ratio of cashews to filtered water.