Turkey and Wild Rice SoupThe best part of Thanksgiving dinner are the leftovers, and the favorite turkey leftover meal in our house is the Turkey and Wild Rice Soup. Nothing tastes better on a cold and windy night than a steamy bowl of soup. I don’t let any of the bird go to waste, so after dinner is served, I carve and trim off any remaining turkey meat and put the carcass into a pot of water to cook. Never throw out the carcass when you cook a turkey, there is too much flavor and goodness on those bones to waste.

Making the turkey stock for the soup is easy, like I said, first carve off any large pieces of the remaining meat. Don’t worry about cleaning the bird too good, any hard to reach meat will release off the bone during the cooking process. Put the turkey into a large stock pot (10 quart or larger) and fill with water. Bring to a boil and let simmer for an hour or so. You’ll know it’s done when the leftover meat falls off the bone. Use a colander to strain the liquid stock from the solids and allow to cool. When the carcass is cool, pick the meat and reserve. Now you can throw away those bones. The stock will keep 3 days in the fridge, so Sunday evening is the perfect night for the Turkey and Wild Rice Soup.

This soup serves best with a rustic bread or heat up the leftover stuffing and pour the soup onto it in the serving bowls. Delicious.

Turkey and Wild Rice Soup

  • Turkey and wild rice soup

    Missing is the bacon and rice, both are cooking away on the stove, though.

    3/4 Cup Wild Rice

  • 6 oz Bacon, cut into 1/2 inch Lardons
  • 1 tbsp Butter
  • 2 Carrots, chopped
  • 2 stalks Celery, chopped
  • 1 medium Onion, chopped
  • 8 oz fresh Mushrooms (baby bellas or white)
  • 1/3 cup Flour
  • 10 cups turkey stock
  • 2-4 cups Turkey Meat
  • 1 tsp Rosemary
  • 1 cup heavy cream
  1. Cook Wild Rice in pan with 2 1/2 cups of water for 45-60 minutes, or until rice starts to split. Drain excess water and set aside.
  2. Cook sliced bacon in large stock pot until fat starts to render out (about 5 minutes). Use a slotted spoon to remove bacon and place on paper towel. Pour off all but one tablespoon of bacon fat. Add butter to pot.
  3. Saute carrots and celery after 5 minutes add onions and continue for another 3-5 minutes. Add mushrooms and saute until they release their juices. Add flour, stirring and scraping the pot until well combined. Slowly pour in turkey stock, allow to thicken, bring to a boil and then simmer for 15 minutes.
  4. Add Turkey, rice, bacon and rosemary. Continue simmering for another 10 minutes.
  5. Finish with heavy cream, stir and serve.