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Author Notes: After all of the Thanksgiving scramble, it's nice to have some quieter and simpler times in the kitchen. This recipe puts the slow cooker to good use and uses up those Thanksgiving turkey leftovers. —Gather & Dine
- 2 tablespoons olive oil
- 1 1/2 cups chopped onion
- 1 cup finely chopped carrots
- 1 1/2 cups finely diced celery
- 8 ounces cremini mushrooms, chopped
- 2 tablespoons minced fresh sage
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 4 cups shredded cooked turkey, about 1 pound
- 3/4 cup wild rice blend mix, soaked overnight and rinsed
- 3/4 cup short grain brown rice, soaked overnight and rinsed
- 8 cups turkey broth
- 4 cups chopped kale
- 3/4 cup heavy cream
- fresh parsley, for garnish
- In a large skillet, heat olive oil over medium heat. Add the onions, carrots, celery, and sauté until onions begin to soften, about 3-4 minutes. Add the mushrooms, sage, salt, and pepper and cook for another couple of minutes, until mushrooms begin to release their liquid.
- Transfer vegetables to slow-cooker. Stir in turkey, rice, and broth. Cover and cook for 6-8 hours on low. Rice should be tender and soup should be thickened by the rice. Stir in chopped kale and cream 30 minutes before ready to serve. Garnish with chopped fresh parsley, if desired.
- This recipe was entered in the contest for Your Best Recipe with Thanksgiving Leftovers