I’m a believer that it is never too early to start thinking about all the wonderful ways you’re going to repurpose your Turkey Day leftovers. I think I love leftovers almost more than I love the actual Thanksgiving dinner!
Want some suggestions? How about Turkey Pot Pie with Sweet Potato Biscuits or Turkey Vegetable Soup or Turkey Gnocchi Soup? Or, if you’re looking for a truly comforting, cozy meal that is packed with good-for-you-ness, then look no further than this Cream of Turkey and Wild Rice Soup.
I’m a fan of stew-like soups, so this is chock full of thick-cut veggies, big ole chunks of turkey, and a heavy hand of wild and brown rice. It’s definitely one of those meals-in-a-bowl kind of soups (and absolutely does not need a bread bowl, although a chunk of crusty bread for sopping is always a good thing). It’s creamy, hearty, and oh-so-perfect for eating next to the fire.
Since slow-roasted turkey isn’t a normal thing kicking around most folks’ fridges all year ’round, you can easily sub in cooked chicken breast and chicken broth in this recipe and still have a rockin’ good soup. Poultry is poultry, amirite?
The best things about soups like this one? They just keep getting better and better as the flavors meld in the fridge. It’s awesome the day you make it, and even better when you heat it up for lunch the next day. Enjoy!