Oh. My. Lord. What a slacker I have been! My poor blog has been so neglected! Blame it on being too busy, blame it on being lazy, blame it on whatever you want – the fact of the matter is I haven’t been good about blogging and for that I apologize! Time to get back into the swing of things!
So where have I been you ask? Oye, what a whirlwind the past couple months have been! As I mentioned, Matt and I were living with my sister, but we have since moved into a townhouse of our own that we absolutely adore! It is about 15 minutes away from work for both of us, so that is perfect! “Wait, work for both of us you say?” Yep, that’s right. I am now gainfully employed! After about a year of being a stay-at-home puppy mom, I figured I should probably find a job. I ended up getting a job at a hospital in the area in the imaging department (x-rays, CT scans, ultrasounds, MRIs, etc.). Long story short, I schedule exams for patients and doctors offices. It has been a LOT to learn, but I’m starting to feel like I am getting the hang of things. This partially explains my lack of blogging – I just don’t seem to have the time during the week, and on the weekends, I’m catching up on housework that I don’t have time for during the week. Now that the holidays are here, I will be cooking more and starting on my food gifts, so there will be more blogging! No more of these long hiatuses (if that’s a word)! So now let’s get back to the food!
Turkey leftovers are everyone’s nemesis. Don’t even try to deny it – you cook that big ol’ bird and look at the leftovers and the carcass with all its yummy scraps and think ‘now what the heck am I supposed to do with all of this?!’. Soup, silly! Make soup! That is the quickest way to get rid of 90% of it (but save some for sandwiches of course!). I received this recipe last year from one of Matt’s former coworkers after she brought a big pot of it in and Matt raved about it. When he tried it, it had ham in it, but I thought I’d give it a whirl with leftover turkey. It is the BEST! Be warned, it makes a ton of soup, so plan on freezing a big container of it.
3 cups cooked wild rice (follow package instructions – 1 cup uncooked rice, 2 cups of water)
1 large onion, diced
1 carrot, diced
1 rib of celery, diced
2 cups of turkey
1 stick of butter
1 cup of flour
6-7 cups of chicken broth
1 cup half & half
Salt & pepper to taste
Saute the onion, carrot, celery, & turkey in butter for about 5 minutes until the onions are translucent. Stir in the flour and continually mix so it doesn’t burn. Slowly add in the chicken broth and keep stirring to keep the flour from clumping. Add the cooked rice, and heat to a boil to thicken. Simmer for 10 minutes to warm through and add the half & half just before serving. Don’t let it come to a boil after you add the half & half. Serve with some warm bread and enjoy!
This soup is your classic comfort food. It is so creamy and yummy and just perfect for the cold, rainy Seattle day we had today. It’s a really quick recipe, but the wild rice can take 45 minutes or more so be ready ahead of time for that. I hope you enjoy this recipe as much as we do! Now go get rid of that leftover turkey! Happy Holidays!