Cook onion, carrots, mushrooms, celery, and garlic until starting to soften, about 5 minutes, stirring occasionally to prevent browning.

Turkey soup and rice. This flavorful turkey and rice soup is the perfect way to use your leftover turkey! Web in a large pot, combine carcass, celery, carrots, onion, bay leaf and water and bring to a simmer. Use cold and shredded leftover turkey.

Healthy, flavorful and easy to make. Combine the turkey wings, with the roughly chopped vegetables, herbs and spices in a heavy pot or dutch oven. To make it on a regular weeknight, cook a breast tenderloin in the oven.

Combine the veggies, seasonings, chicken broth or stock, and water in a slow cooker dish. Cover the wings and vegetables with water and bring the pot just to a boil. Remove the lid, add the shredded turkey and rice.

Web turkey club wraps, sandwiches, casseroles, and of course, homemade soup! Mix in chopped turkey meat. If you prefer chicken, i also have chicken and rice soup.

Web follow the directions below, and you’re all set: It’s made with leftover turkey, veggies, herbs, and wild rice. Web ingredients 1 tablespoon butter 1 large onion diced small 3 ribs celery thinly sliced into half moons 2 large carrots thinly sliced 8 cups chicken broth or homemade turkey broth (see recipe note #1) ¾ cup long grain white rice (see recipe note #2) ⅓ cup minced flat leaf parsley 2 medium cloves.

Web why we love this recipe. Cook and stir carrots and celery until tender, about 8 minutes. Cover and simmer for 20 minutes.