Who loves leftovers after Thanksgiving? ME! Here’s an easy recipe to put your turkey to great, tasty use! We made it in a Clay Coyote Flameware Saucepan.
Ruth Wirt’s Turkey and Wild Rice Soup
6 T. butter
1 T. minced onions
½ C. flour
2 ½ C. turkey broth
2 C. cooked wild rice
2 C. cubed turkey
½ c. grated carrots
3 T. chopped almonds
1 can evaporated skim milk
2 T. dry sherry
minced parsley or chives
Saute onion; add flour, then add broth in a Clay Coyote Flameware Saucepan.
Cook to a boil, about 1 minute. Add rice, turkey, carrots, almonds and salt; simmer 5 minutes. Blend in milk and sherry; heat to serving temp. Garnish with parsley or chives.
