Turkey Reruns

Turkey Leftovers (Rerun) 

What to do with turkey leftovers. But in this case, if the turkey is all gone chicken is always a good substitute. 
 

Artichoke Divan

Turkey Divan

Turkey Mushroom Soup 

These recipes pictured above can be found on the link below

https://sockfairies.blogspot.com/2019/11/thanksgiving-rerun.html

Turkey Tetrazzini

https://sockfairies.blogspot.com/2021/11/turkey-tetrazzini.html

Creamy Turkey Wild Rice Noodle Soup

Cooking Tip; Use chicken broth to reheat and thin out soup the next day. 

The recipe serves 6 and can easily be made in a slow cooker. Advance prep makes preparation of this soup easier to put together. I have used a rotisserie chicken in the past but this "go around" used leftover turkey meat. Note there are two unusual ingredients in this soup, Dijon mustard and apple juice. Both add a LOT to the soup's flavor don't skip. Veggies and wild rice can be prepped the day before assembly. This was such a tasty meal, well worth the effort.
If making a day ahead wait until reheating stage to add in noodles to avoid getting mushy.

Ingredients:

• 2 cups cooked chicken or turkey
• 1 tablespoon olive oil
• 1 cup each of diced sweet onions, celery, and thinly diced carrots
• 2 garlic cloves, diced
• 1- 32 oz box low sodium chicken broth
• 1/2 cup apple cider
• 1 tablespoon dried parsley 
• 1 teaspoon herbes de Provence
• 2 bay leaves 
• 1 teaspoon Dijon mustard
• 2 cups cooked wild rice
• 2 cups dried pasta noodles broken in half  e.g. fettuccine or spaghetti 
•  2 tablespoons butter
•  2 tablespoons flour
•  3/4 cup 2 % milk
• 3 tablespoons heavy cream

Directions: 

• In a large soup pot heat olive oil and saute onions, celery, carrots, and garlic for about 2 minutes. Then cover and sweat veggies 5 minutes longer. 
• Add chicken broth, spices, cider, mustard, cooked wild rice, and chicken or turkey. Cover and simmer on low for 30 minutes. Uncover add in broken noodles and cook for 7 minutes more. 
• In a saucepan over medium-high heat melt butter and add in flour. Cook roux stirring constantly for 2 minutes. Whisk in milk slowly and add in cream. Use a whisk to blend all ingredients. Add to the soup broth and cook on low heat until the soup starts to thicken.  Remove bay leaves.