Turkey and Wild Rice Soup
A great way to use up leftovers of your holiday turkey. Tip: I often carve leftovers of a turkey on a large cutting board near the stove, with 1 large stockpot on the stove for this soup (second best pieces), 1 plastic storage container bound for the fridge (best pieces), and 1 stockpot to make turkey stock (bones and carcass, and otherwise unsalvagable pieces). Makes sorting much easier, and you end up with 3 usable dishes with nothing wasted.
A great way to use up leftovers of your holiday turkey. Tip: I often carve leftovers of a turkey on a large cutting board near the stove, with 1 large stockpot on the stove for this soup (second best pieces), 1 plastic storage container bound for the fridge (best pieces), and 1 stockpot to make turkey stock (bones and carcass, and otherwise unsalvagable pieces). Makes sorting much easier, and you end up with 3 usable dishes with nothing wasted.
- Carbohydrate 25.6621605567221 g
- Cholesterol 38.0666666666667 mg
- Fat 6.10351750005868 g
- Fiber 2.04147221346713 g
- Protein 17.1783958335304 g
- Saturated Fat 2.37211000001764 g
- Serving Size 1 1 Serving (342g)
- Sodium 380.409361111903 mg
- Sugar 23.620688343255 g
- Trans Fat 0.503533888891408 g
- Calories 227 calories
Step-by-step
- Place stock in a large stockpot, and bring to a low simmer.
- Do not bring it to a rapid boil.
- Add potatoes, wild rice an carrots, simmer covered for 30 minutes.
- Add remaining ingredients (except cream) and simmer for another 15-30 minutes, or remove from heat to cool for storage in the fridge.
- Try this with a little cream mixed in, or straight up if you prefer clear broth (pictured).
- Optional green additions: peas, green beans, italian parsley, and more.
Scaling the Stock and Starches Proportionally
Multiplying this recipe requires adjusting liquid volume linearly while monitoring surface area evaporation rates in wider pots. Double the chicken or turkey stock to six quarts, but increase the wild rice by only 1.8 times rather than a strict double to prevent the grains from absorbing all moisture. Potatoes release pectin and amylose during boiling, so scale root vegetables precisely by weight rather than count to maintain consistent thickening across batch sizes.Managing Pot Capacity and Thermal Mass
Large batches demand heavy-bottomed stockpots holding at least eight quarts to prevent scorching during the thirty-minute simmer phase. Dense ceramic or clad stainless steel vessels distribute heat evenly across high-output burners, avoiding localized hot spots that break down delicate carrot dice prematurely. Maintain a low simmer temperature around 185 degrees Fahrenheit rather than a rolling boil to keep the shredded turkey meat from tightening and turning fibrous.Controlling Dairy Emulsions and Storage Longevity
Heavy cream introduces milk solids and fats that curdle if boiled aggressively, so whisk the dairy off the heat just before serving. Cool completed portions down to 40 degrees Fahrenheit within two hours using shallow containers to inhibit bacterial growth in dense starch environments. Store batches without cream in airtight containers for up to four days, adding dairy only upon reheating individual portions.
