Cozy Turkey and Wild Rice Soup (plus a Pumpkin Pie Martini)

Thanksgiving leftovers are a much-anticipated but fleeting part of the holiday season. At this point, three days after Thanksgiving, you can probably button your pants and you’ve probably gotten some of your Christmas decorations out. In addition, you have probably grown pretty bored of turkey sandwiches.  Honestly, I don’t like turkey that much when it isn’t accompanied by cornbread dressing and (home-made) cranberry sauce. To liven things up a bit before you head back to work, this quick and easy soup that is a perfectly seasonal recipe that doesn’t require more than 2 cups of your turkey, so you shouldn’t have to fight anyone over using up all the leftovers. 

(Cozy) Turkey and Wild Rice Soup

You will need:
  • 2 cups diced, cooked turkey 
  • 3/4 of a medium sized yellow onion, finely diced
  • 1 cup cut and peeled carrots (shortcut – baby carrots:)
  • 3-4 stalks celery, diced
  • 2 1/2 tablespoons olive oil 
  • 2/3 cup corn 
  • 1 chicken boullion cube
  • 6 oz. long grain wild rice mix (shortcut – you can definitely use a boxed rice mix, if you feel so inclined, and combine into the soup, but coking them together makes it taste so good)
  • 1/2 stick butter
  • 1/2 cup all-purpose flour
  • 2 cups half-and-half
  • 1/2 tsp each: Salt, pepper, celery salt, dried parsley, turmeric, seasoned salt
  • 1/2 cup chopped fresh parsley
  • In a large pot, saute on medium heat 1 1/2 tablespoons of the olive oil with the onion, carrots, and celery with the salt, pepper, and celery salt until they are soft, like this: 

  • Add 1 3/4 cup water to the pot, and stir in the corn, boullion cube, and one tablespoon olive oil. 
  • Cover the pot and increase the heat to high. Once the water is boiling, stir in the rice. Replace the lid on the pot and reduce heat to low. Set a timer for twenty minutes (or until your rice is cooked – sometimes different mixes have different cooking times). 
  • While the rice mixture is cooking, in a separate pan on medium heat (I use a large, shallow frying pan), melt the butter. Gradually whisk in the flour and cook for one to two minutes, stirring constantly. Slowly add in the half-and-half, and keep stirring for about two minutes. 
  • Once the rice is finished cooking, stir the creamy mixture into the larger soup pot. 
  • Stir in the rest of the seasonings and the turkey. Cook uncovered for 15 minutes on low.
  • Add the chopped fresh parsley right before serving for a nice, fresh crunch, like so. 

Pumpkin Pie Martini

If you are lucky enough to still have any leftover pumpkin pie, I really enjoyed this quick, easy, boozy dessert/cocktail. To make the pumpkin pie martini, you will need five minutes and the following ingredients: 

  • Just a couple of slices of leftover pumpkin pie
  • Pumpkin pie liquor
  • Butter pecan ice cream 
  • Blend equal parts pumpkin pie liquor and ice cream until nice and smooth
  • Add about 1/4 cup of pumpkin pie to the bottom of a martini glass (I love the crust, so I actually added that, too, but that might be a “me thing”). 
  • Pour that blended, grown-up Frosty over your pumpkin pie, and raise a glass to say cheers to yourself for being so great at using up Thanksgiving leftovers. 

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