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Use Your Leftover Turkey!


Here’s a way to use up your leftover Thanksgiving turkey. Make this soup for dinner and serve a bowl up for lunch the next day.

  • 1 lb. turkey
  • Water to cover (5–6 cups)
  • 2 bay leaves
  • 5 peppercorns
  • 1/2 cup parsley, chopped
  • 2 ribs celery, chopped
  • 1 cup jicama, cubed into .-inch pieces
  • 1 large yellow onion, quartered
  • 1 large carrot, cut into .-inch slices
  • 1 cup zucchini, chopped
  • 1 14-oz. can tomatoes, drained
  • 1. tsp. sea salt
  • 1 tsp. garlic, minced
  • 1/2 tsp. coarsely ground pepper
  • 1/2 tsp. dried oregano
  • ⅛ tsp. mace
  • 1 cup wild rice, cooked

Place turkey in water with bay leaves, peppercorns, parsley, and celery in a stockpot on high heat until it boils. Then cover the soup, turn the heat on low, and simmer. After 30 minutes, remove the bay leaves and discard them. Add the jicama, onion, carrot, zucchini, tomatoes, salt, garlic, pepper, oregano, and mace. Bring the soup back to a boil and then lower the heat and simmer until the vegetables are soft (about 30 minutes). Then add the cooked wild rice and simmer for another 10 minutes.

Serves 6

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