Are you still eating Thanksgiving leftovers at your house? We sure are. Now that I’ve had my fill of cold turkey sandwiches I’ve moved on to turkey and rice soup. I’m so glad my husband decided to save the turkey carcass. If you still have yours, here’s how you can make this yummy and healthy cold-weather comfort food:
Leftover Turkey and Rice Soup
- Put the turkey carcass in a large pan and cover with water.
- Add onion and whatever seasonings you like (my husband added fresh sage, thyme and some of the mushrooms left over from the stuffing).
- Let the mixture boil/simmer for at least an hour.
- Strain the mixture into another bowl so the carcass and large pieces of onion and seasoning are separated from the broth.
- When the carcass cools a bit, pick the remaining meat off of it and add the meat to the broth.
- Refrigerate (or freeze) for later.
- When you’re ready to eat the soup, skim the fat off the top, then put the broth on to heat/simmer.
- Add one cup of uncooked rice to the broth as it heats.
- Add a bag of frozen peas/mixed veggies.
- Add salt to taste,
- Serve when the broth is good and hot, the rice is tender and the veggies have thawed/cooked.