When I roast a whole turkey I always make full of flavors stock from its carcass. Always. With onions, carrots, celery, bouquet garni and, a turkey skeleton. I pour the stock into freezer jars and keep in a freezer until I am ready for a turkey again.
As for the turkey meat, I divide the leftovers and fill two or three containers (or zipper bags). I serve a Mexican dinner in a day or two after Thanksgiving, making delicious burritos from a ground roasted turkey, or fajitas from sliced turkey (container # 1). Then, I make a turkey sandwich with divine roasted pepper mayonnaise (container # 2) – isn’t it one of the tastiest sandwiches? Yes, it is. And, finally, I put uneven chunks of meat in a freezer for a next week turkey soup (container # 3). A turkey soup with quinoa, or a turkey salsa soup are very delightful. This time, I think it will be a turkey multigrain soup.
I really like bagged mixed grain medley I am purchasing at Trader Joe’s, as well as multigrain rice blend from Costco. They contain a nice healthy variety: red and brown rice, barley and rye berries. I like to add some wild rice to my soup as well.
I know it will be a wonderful soup – healthy, earthy, nutty, warming, and fulfilling.
In a pot, heat olive oil, add the onions and cook for 5 minutes until lightly browned.
Add the garlic, sauté for 30-45 seconds.
Add the grains and turkey stock; bring to a boil on high heat, lower the heat, half cover the pot with a lid and simmer for 25-30 minutes.
Add the carrots, celery, turkey, salt, pepper, cayenne pepper and cook for 12-15 minutes until the grains and vegetables are cooked.
Let the soup stand for 10-20 minutes.
Cook with pleasure and enjoy the world!