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
1 1/2 cups
finely chopped carrots
1 1/2 cups
finely diced celery
cremini mushrooms, chopped
minced fresh sage
ground black pepper
shredded cooked turkey, about 1 pound
wild rice blend mix, soaked overnight and rinsed
short grain brown rice, soaked overnight and rinsed
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.