Accidental Turkey Soup

“My mom created this recipe a while ago when trying to use up the leftover Thanksgiving turkey by adding a little of this and a little of that and just letting it cook. The recipe hasn’t changed much over the years except that each year we make a little more because this soup stores well and can be enjoyed again and again.”
– Robynn Chapman, Hospitality & Wine Club Assistant

– Serves as Entrée 8-10 –
– Serves as Appetizer 16-20 –

4 cups shredded turkey
2 cups minced carrots
2 cups minced celery
2 cups minced onions
1 Tbsp. BELLS poultry seasoning or to taste
4 quarts turkey stock
2 cups dry wild rice blend
(like Uncle Ben’s Long Grain & Wild Rice or similar)
salt and pepper to taste
dried cranberries to taste

*Make sure to buy extra turkey stock if you want to make this soup year-round as turkey stock is not readily available in many stores outside of the holiday season.

Method of Preparation:
If you don’t have any leftover Thanksgiving turkey or are making this soup off-season, cook a turkey or a package of turkey legs and thighs using your preferred cooking method (i.e. oven, barbeque, etc.). Wait for the turkey to cool and then bone, skin and shred 4 cups of turkey meat.

Mince 2 cups each of carrot, celery and onion, then sauté until translucent. Pour 4 quarts of turkey stock into a large pot; add the turkey, carrot, celery, onion and 1 Tbsp. (or more!) of BELLS poultry seasoning. Let stock come to a boil, then reduce heat and simmer for 1 hour, stirring occasionally.

Prepare the wild rice blend according to package instructions. Once the soup is done simmering, add the cooked wild rice blend to the pot. Garnish with dried cranberries and serve with a glass of Alexander Valley Vineyards Gewürz.