November 25, 2011

Turkey Leftovers!

I love a turkey dinner left over once in a while, but after a day or so it gets a little old.  Am I right?  Here's a lovely way (and reposted recipe by the way) to use up some left over turkey that won't make your family groan when they come to the table.

Turkey and Rice Soup

16 cups turkey or chicken stock *
3-4 cups chopped turkey (or chicken)
4 carrots, thinly sliced
1 1/2 cups brown rice (uncooked)
1/2 cup dried parsley
2 tsp. salt
1 tsp. pepper
a sprinkling of rosemary (about 1/2 tsp)
a sprinkling of thyme  (about 1/2 tsp)

Combine ingredients in a very large crock pot (I use a 6.5 Qt.) and cook on high for 3 hours or low for 5-6.

*If I don't have stock on hand I'll use a few cans of chicken broth and then either chicken bouillon granules (follow the directions on the jar for adequate measurement) or chicken base (usually 1 tsp. per 1 cup of hot water) to make up the difference.  Chicken base comes in a jar, is thick and creamy in texture and is cheaper per ounce than bouillon granules.  I'm not a big fan of the cubes.  All that unwrapping puts a cramp on my cooking time.  The downside is that the chicken base makes a greasier soup.

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