Always save the bones from your Thanksgiving turkey (along with wings or the neck) because making them into a broth is easy and makes any soup, like this Turkey and Rice Soup, much better.
Turkey and Rice Soup
Makes 6 to 8 Servings
- 1 cup chopped smoked sausage
- 1 cup chopped celery
- ½ cup chopped carrot
- 2 cloves garlic, minced
- 3 sprigs fresh thyme
- 1 dried bay leaf
- 2½ teaspoons kosher salt
- 1 teaspoon chopped fresh ginger
- ½ teaspoon ground turmeric
- ¼ teaspoon crushed red pepper
- 10 cups turkey or chicken broth
- 1 cup long-grain rice
- 2 cups shredded cooked turkey
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- Garnish: fresh thyme leaves
- In a large stockpot, cook sausage over medium heat, stirring occasionally, until lightly browned, 3 to 5 minutes. Stir in celery, carrot, garlic, thyme, bay leaf, salt, ginger, turmeric, and red pepper. Cook, stirring occasionally, until fragrant, about 5 minutes. Stir in broth; bring to a boil. Stir in rice, and cook, stirring occasionally, for 5 minutes. Reduce heat; cover and simmer, stirring occasionally, until rice is tender, 10 to 15 minutes.
- Stir turkey and lemon zest and juice into soup. Cook until just heated through, about 10 minutes. Discard thyme sprigs and bay leaf. Garnish with thyme leaves, if desired.