Episode 049 is the final installment in our turkey series. In this episode, Taryn walks through how to turn leftover turkey and turkey stock made from a carcass into a comforting turkey and rice soup. You’ll hear step-by-step instructions, useful tips for prep and seasoning, and simple serving suggestions to make the most of your leftovers.
Listen on iTunes, Stitcher, TuneIn, or your favorite podcast player. Or scroll down to read the full transcript.
RECIPES MENTIONED
Recipes referenced in this episode are available on Hot Pan Kitchen and include:
- Leftover Turkey and Rice Soup
- Turkey Stock Recipe
- Traeger Smoked Turkey
- Pear Salad
- Gluten-Free Cornbread Muffins
RESOURCES MENTIONED
Resources and related episodes mentioned during the show:
- Episode 45: Spatchcock a Turkey
- Episode 46: Dry Brine a Turkey
- Episode 47: Smoking a Turkey
- Episode 48: Homemade Turkey Stock
- Large pot (for simmering soup)
- Wooden spoon (for stirring)
TRANSCRIPT
Taryn Solie: Hello, grillers, and thanks for tuning in. I’m Taryn Solie, host of Grill Like a Mother, and in this episode I’ll walk you through a favorite way to use leftover turkey: a warm, flavorful turkey and rice soup made with homemade turkey stock.
This episode closes the series on smoking turkey. We began with Episode 45, where I explained how to spatchcock a turkey to help it cook faster and more evenly. Episode 46 covered dry brining to retain moisture. Episode 47 focused on smoking the bird, and Episode 48 showed how to make rich turkey stock from the carcass. Today we put that stock to use in a simple, satisfying soup.
This recipe uses both the broth from the carcass and leftover carved turkey meat. It’s comforting, straightforward, and a great way to stretch a holiday roast into multiple meals.
Here’s what you’ll need for the turkey and rice soup:
- ½ tablespoon olive oil
- ½ cup diced onion
- 2 large cloves garlic, pressed or minced
- 1 cup chopped carrots
- ½ cup chopped celery
- 1 teaspoon Diamond Crystal kosher salt (adjust if using a different salt)
- 1 teaspoon dried oregano
- 1 bay leaf
- 7 to 8 cups low-sodium turkey stock
- About 1 cup long-grain white rice (scant)
- 5 ounces sliced shiitake mushrooms (cremini works, too)
- 1½ cups chopped cooked turkey
A few quick tips before you start: the recipe assumes vegetables are prepped and ready to go, so chop ahead if that’s easier. The salt measurement is for Diamond Crystal kosher salt, which is lighter by volume than some other salts; if you use a different kosher salt or table salt, reduce the amount slightly and season to taste. If you use shiitake stems, save them in a sealed bag in the freezer to add to your next batch of stock.
To prepare the soup, warm a large pot over medium-low heat and add the olive oil. Sauté the diced onion and garlic for 4–5 minutes until the onion softens, stirring often so the garlic doesn’t burn. Increase the heat to medium and add the chopped carrots and celery. Cook for about 5 minutes, stirring to combine.
Add the turkey stock, kosher salt, dried oregano, bay leaf, and rice. Raise the heat to medium-high and bring the soup to a boil, then add the sliced mushrooms. Reduce the heat to low and simmer gently for about 35 minutes, stirring occasionally so the rice cooks evenly and doesn’t stick.
Stir in the chopped turkey and cook another 10–15 minutes to heat the meat through. Taste and adjust seasoning with more kosher salt if needed. Remove and discard the bay leaf before serving. Ladle into bowls and enjoy.
This recipe yields a generous pot of soup. Store leftovers in an airtight container in the refrigerator for a couple of days, bearing in mind how old the turkey was before you made the soup. If the turkey was freshly frozen and thawed or used the day after cooking, the soup will keep a couple of days. If the turkey was already several days old, plan to eat the soup right away.
Serving suggestions: the soup is a complete meal with vegetables, protein, and carbs, but it pairs nicely with a small salad—my pear salad is a great match—or some cornbread muffins for extra comfort.
If you prefer visuals, visit Hot Pan Kitchen for photos and a written version of this recipe. To find the show notes, go to Hot Pan Kitchen and select the podcast section, or check the episode details in your podcast app.
If you enjoyed the episode, please subscribe on your preferred podcast platform. I had a lot of fun with this turkey series and already have more ideas for future series. If there’s a topic you’d like to hear, email me at [email protected] and let me know.
Thanks for listening. Until next time, keep grilling like a mother.