Quick and Easy Turkey (or Chicken) Wild Rice Soup

 

 

 

 

 

 

 

 

 

 

 

 

 

The perfect soup on a cold Winter Day!  My favorite cozy Turkey or Chicken and wild rice soup recipe is made with the most delicious creamy broth, a generous helping of veggies and greens, plus the classic chicken and wild rice that we all love!

 

Quick and Easy Turkey (or Chicken) Wild Rice Soup

2 tablespoons butter or olive oil

1 small white or yellow onion, peeled and diced

2 medium carrots, diced

2 celery stalks, diced

6 cloves garlic, minced

1/4 cup all-purpose flour

6 cups chicken stock

1-pound boneless leftover turkey 

8 ounces baby bella mushrooms, diced

1 cup cooked wild rice

1 tablespoon finely-chopped fresh rosemary

2 bay leaves

1 cup whole milk

1 cup heavy cream

Salt and pepper to taste

 

Cook the rice and fluff with a fork.  Set aside for later.

 

 

 

 

 

 

 

 

 

 

 

 

Sauté the veggies.  Melt butter or oil in a large stockpot over medium-high heat.  Add onion and sauté for 4 minutes, stirring occasionally.  Add carrots, celery and garlic and sauté for 3 more minutes, stirring occasionally.  Add in the flour and sauté for 1 more minute, stirring frequently.

 

 

 

 

 

 

 

 

 

 

 

 

 

Add in the next round of ingredients.  Gradually pour in the chicken stock, stirring the soup frequently as you pour so that the clumps of flour can melt into the broth.  Add the turkey or chicken, mushrooms, wild rice, rosemary, bay leaves and stir to combine.

 

 

 

 

 

 

 

 

 

 

 

Simmer.  Let the soup continue cooking until it reaches a simmer.  Then reduce heat to medium-low to maintain the simmer, cover, and cook for 20-30 minutes or until the chicken is tender. Be sure to stir the soup every 5-7 minutes so that the bottom of the pot does not burn.

 

 

 

 

 

 

 

 

 

 

 

 

Remove the chicken and use tongs to carefully transfer the chicken breasts to a clean plate.  Then you can either dice or use two forks to shred the chicken into bite-sized pieces, and stir it back into the soup.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the remaining ingredients.  Stir in the cream and milk and allow to thicken.  Add the rice and stir until combined.

 

 

 

 

 

 

 

 

Season.  Remove and discard the bay leaves.  Taste and season the soup with however much salt and black pepper you think it needs.

Serve.  Serve warm and enjoy!

 

Moravian Turkey or Chicken Pie with Gravy

 

 

 

 

 

 

 

  

 

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What is a Moravian Pie you ask?  Just a fancy name for a chicken or turkey pie without veggies.  I am not a big pot pie fan so this is a perfect substitute.  The crust is flaky and buttery and the pie is filled with tender bites of chicken smothered in a thick, creamy gravy.  I love to freeze these for those times I need something elegant but fast.  So good.

Moravian Turkey or Chicken Pie with Gravy

 Filling:

 1 large Rotisserie chicken, torn into pieces

4 tablespoons butter

4 tablespoons all-purpose flour

1 cup half-and-half

1 cup low salt chicken broth

1 teaspoon salt

1/2 teaspoon pepper

1 package (2 rounds) refrigerated pie dough

1 large egg, lightly beaten 

 

 Adjust oven rack to lowest position and preheat oven to 350 degrees.

Heat butter in small skillet over medium heat until shimmering. Add flour and cook, whisking constantly, until golden, 1-2 minutes. Slowly whisk in milk and chicken broth. 

 

 

 

 

 

 

Add salt and pepper and bring to boil, stirring. Reduce heat to medium-low and simmer gravy until thickened, stirring frequently. Add more chicken stock if consistency is too thick.

 

 

 

 

 

 

 

 

 

 

 Combine  2 cups gravy with shredded Turkey in a bowl, and reserve remaining gravy for serving over pie and mashed potatoes.

 

 

 

 

 

 

 

 

 

 

 

 

 

Transfer turkey mixture to dough-lined pie plate and spread into an even layer. 

 

 

 

 

 

 

 

 

 

Top with second dough round, leaving at least a ½-inch overhang all around. Fold edge of top dough under bottom dough edge so that edge of fold is flush with the rim of your pie plate. Flute edges using thumb and forefinger or press with tines of a fork to seal. 

 

 

 

 

 

 

 

 

 

 

 

Cut slits on top for venting.  Brush pie with beaten egg and bake until top is light golden brown, about 20 minutes. 

 

 

 

 

 

 

 

 

 

 

 

 

Reduce oven temperature to 325 degrees, and continue baking until crust is deep golden brown, another 18 - 20 minutes. 

 

 

 

 

 

 

 

 

 

 

 

Let pie cool on wire rack for at least 45 minutes before slicing.  If pie is getting too brown, cover loosely with foil.  

 

 

 

 

 

 

 

 

 

 

 

 

Allow to rest for 10 minutes before serving so that the juices will congeal.  

 

 

 

 

 

 

 

 

 

 

 

Serve wedges topped with spoonfuls of gravy, gravy topped homemade mashed potatoes. Enjoy! 

 

 

 

 

 

 

 

 

 

 

 

 

NOTES:   This pie freezes well so make extra.  Also a perfect recipe for leftover chicken too!

Sweet Potato Casserole

 

An old tradition that dates back as long as I can remember but it doesn't always taste the same. I promise this one is perfect in every way and so easy to make. It is the first thing to go so make extra and keep in warm until the first bowl is empty. OMG the best thing on a Thanksgiving table!

Sweet Potato Casserole

4 cups sweet potatoes, cooked and mashed

1 cup brown sugar

⅓ cup half and half

⅓ cup butter, softened

1 egg

2 teaspoons vanilla

1 ½ teaspoons salt

Topping

1 cup brown sugar

⅓ cup flour

1 1/3 cup pecan pieces

½ cup butter, melted

Preheat oven to 375 degrees. Grease a 9 x 13-inch baking dish.

In a large bowl, add sweet potato, brown sugar, half and half, butter, egg, vanilla, and salt. Beat with mixer until completely smooth.

Transfer sweet potato mixture to the prepared baking dish and spread to an even layer.

In a small bowl combine sugar, flour, pecan, and melted butter until a crumbly mixture forms. Sprinkle over sweet potatoes.

Bake for 35 minutes at 375 degrees.

Remove from oven and allow dish to cool for a minimum of 20 minutes before serving.

Absolutely Delicious!

Photography is the property of and copyrighted to Welcome Home.

Slow Roasted Turkey Breast with Apple Walnut Stuffing

 

This is the perfect recipe when you don't want to make a whole turkey, and no oven space is available! Juicy and moist on the inside and crisp on the outside. YUM!

Slow Roasted Turkey Breast with Apple Walnut Stuffing

2-3 whole carrots

2-3 stalks celery

¼ quartered onion

1 bulb garlic cut in half

1– 5 pound bone-in turkey breast

½ cup (1 stick) butter, slightly melted

2 teaspoons salt

1 teaspoon pepper

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon dried thyme leaves

½ teaspoon dried sage

1 sage leaf

1 bay leaf

Lightly coat your slow cooker with cooking spray and set to high.

Place the carrots, celery, onion, garlic and sage and bay leaves in the bottom of the pot.

Place the softened butter in a small bowl, then add garlic powder, onion powder, dried thyme, sage, salt, and pepper. Mix everything, then slather on the turkey breast. Place the turkey, BREAST SIDE DOWN in the crock pot.

Set the heat to LOW and the timer to 5 hours. At the end of cooking time, use an instant-read thermometer to test to ensure the turkey is done. It should read 165 degrees. Cook for an additional 30 minutes if needed.

Note: A 5-pound turkey breast will take about 5.5 hours on low or 3.5 to4 hours on high in a crock pot. At this point the turkey will not be browned and not very pretty yet.

After the turkey is done, remove it from the slow cooker and place it in a baking dish. Set the oven to broil. Place the turkey breast side up under the broiler to crisp up the skin for 5-6 minutes. Remove from oven and allow turkey to rest for at least 30 minutes, then slice and place on a serving platter with my homemade Apple Walnut Stuffing.

Serve with gravy.

Photography is the property of and copyrighted to Welcome Home.