A great holiday bird deserves a great second act. Use the leftovers for this fantastic soup.
Recipe shared by a friend Juliette.
- 1 4-oz. box wild rice
- 1 1/2 Tbs. extra-virgin olive oil
- 1 medium butternut squash, peeled and cut into 3/4-inch cubes
- 1 large baking potato, unpeeled, cut into 3/4-inch cubes
- 2 large shallots, diced
- 1/4 cup plus 2 Tbs. all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 6 cups homemade turkey stock
- 4 cups shredded cooked turkey
- 3/4 cup unflavored yogurt (sweetened is ok)
- 3 Tbs. chopped fresh parsley
Prepare wild rice according to package directions.
Meanwhile, heat oil in a large saucepan over medium heat. Add butternut squash, potato, and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
Add broth and bring to a boil, scraping up any browned bits. Reduce heat to a simmer. Cover and cook until the rice is done, about 30 to 35 minutes. Stir in turkey and rice; cook about 10 minutes. Add yogurt and parsley and cook until heated through, about 2 minutes more.