Best Wild Rice And Turkey Stew Recipes

TURKEY WILD RICE SOUP II

Turkey Wild Rice Soup II image

This soup will warm your home and your heart. True Northern comfort food. Save Thanksgiving and Christmas turkey leftovers just so that you can make this yummy soup. I created this recipe using leftovers that I had frozen.

Provided by Galynn

Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 14

Ingredients

⅔ cup uncooked wild rice
2 cups water
6 tablespoons butter
¼ cup finely chopped onion
¼ cup finely chopped celery
⅓ cup all-purpose flour
4 cups turkey broth
⅓ cup shredded carrot
2 cups chopped cooked turkey
½ teaspoon kosher salt, or to taste
½ teaspoon ground black pepper, or to taste
¼ cup chopped slivered almonds
½ teaspoon lemon juice
¾ cup half-and-half cream

Steps:

Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 40 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Set the cooked rice aside.
Melt the butter in a soup pot over medium heat. Cook and stir the onion and celery until the onion is translucent, about 5 minutes. Stir in the flour, and cook until it turns a pale yellowish-brown color, 3 to 5 minutes. Gradually whisk in the turkey stock until no lumps of flour remain. Stir in the carrot. Bring the mixture to a simmer, and cook, whisking constantly, until the stock is thick and smooth and the carrot is tender, about 2 more minutes.
Stir in the wild rice, turkey, salt, pepper, and almonds. Return to a simmer, and cook 2 more minutes to heat the ingredients. Stir in the lemon juice and half-and-half; bring the soup almost to a boil, and serve hot.

Nutrition Facts : Calories 252.2 calories, Carbohydrate 14.4 g, Cholesterol 60.9 mg, Fat 15.2 g, Fiber 1.4 g, Protein 14.3 g, SaturatedFat 7.8 g, Sodium 794.5 mg, Sugar 1.5 g

TURKEY WILD RICE SOUP

Turkey Wild Rice Soup image

Two Minnesota delicacies, turkey and wild rice, are the stars of this sensational soup. Be prepared to serve seconds! -Terri Holmgren, Swanville, Minnesota

Provided by Taste of Home

Categories Dinner Lunch

Time 45m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 12

Ingredients

1/2 cup butter, cubed
2 carrots, finely chopped
2 celery ribs, finely chopped
1 medium onion, chopped
1/2 cup all-purpose flour
4 cups chicken or turkey broth
2 cups cooked wild rice
2 cups cubed cooked turkey
2 cups half-and-half cream
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a Dutch oven, heat butter over medium-high heat. Add carrots, celery and onion; cook and stir until tender., Stir in flour until blended; cook until bubbly. Gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened., Stir in remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.

Nutrition Facts :

WILD RICE AND TURKEY STEW

Wild Rice and Turkey Stew image

If you prefer chicken, feel free to substitute it for the turkey. This is a healthy and easy slow cooker recipe. It's the best kind of comfort food because it's missing the guilt ;) Enjoy!

Provided by Nif_H

Categories Stew

Time 5h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup wild rice
3 lbs skinless boneless turkey breasts or 3 lbs boneless skinless chicken breasts, cubed
1 onion, chopped (about 1 cup)
1 cup celery heart, chopped
4 cups low sodium chicken broth (1 carton)
3 tablespoons all-purpose flour
3 garlic cloves, minced
2 teaspoons dried Italian seasoning
1/2 teaspoon pepper, freshly ground
2 tablespoons fresh parsley, chopped, to garnish

Steps:

In slow cooker, add rice, turkey/chicken, onion and celery. In a separate bowl, whisk together broth, flour, garlic, Italian seasoning and pepper; add to slow cooker.
Cover and cook on LOW for 5 hours or until turkey/chicken is cooked through and rice is open.
Serve turkey/chicken stew with fresh parsley.

Nutrition Facts : Calories 399.6, Fat 2.8, SaturatedFat 0.8, Cholesterol 140.7, Sodium 176.4, Carbohydrate 27.7, Fiber 2.5, Sugar 2, Protein 63.8

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