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
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Ingredients
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2 tablespoons
olive oil
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1 1/2 cups
chopped onion
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1 cup
finely chopped carrots
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1 1/2 cups
finely diced celery
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8 ounces
cremini mushrooms, chopped
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2 tablespoons
minced fresh sage
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2 teaspoons
kosher salt
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1 teaspoon
ground black pepper
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4 cups
shredded cooked turkey, about 1 pound
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3/4 cup
wild rice blend mix, soaked overnight and rinsed
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3/4 cup
short grain brown rice, soaked overnight and rinsed
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8 cups
turkey broth
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4 cups
chopped kale
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3/4 cup
heavy cream
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fresh parsley, for garnish
Directions
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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.
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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.
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