Turkey and Wild Rice Soup

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Wondering what to do with your Thanksgiving leftovers? Don’t toss those carcasses and make this turkey and wild rice soup instead!


  • 1 turkey carcass
  • 1 cup lima beans
  • 1 cup wild rice
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 4 carrots, peeled and chopped
  • 4 celery stalks, chopped
  • 1 garlic clove, minced
  • 1 tablespoon dried sage
  • 1 tablespoon poultry seasoning
  • 1 tablespoon dried thyme
  • 1 tablespoon marjoram
  • 2 splashes of white wine
  • salt and pepper to taste
  • cheesecloth for straining*


    1. Soak lima beans for at least 1 hour.
    2. In a very large pot add turkey carcass and cover with water.
    3. Bring stock to a boil and then reduce heat to a simmer for 2 hours. Every once and a while skim the top for fat.
    4. Let cool and then strain through cheese cloth. Set stock aside OR place in refrigerator overnight and skim the fat off the top in the morning. Save contents of cheesecloth until cool.
    5. Once cooled completely sort through cheesecloth to remove the bones and pick out the turkey pieces.
    6. Shred turkey pieces into bite size.
    7. In a large pot, saute onion, carrots, celery and garlic in olive oil over medium heat for about 5 minutes.
    8. Add turkey stock, turkey pieces, lima beans, wild rice and spices to the veggies and bring to a boil.
    9. Reduce heat to a simmer and add in wine.
    10. Cook for 2 hours.

    *Because each carcass will be different you may have to adjust the spices and/or add water. If you find your soup needs more flavour add a bit more of each spice. If you find your soup is too thick add in more water.