photo by chantell quernemoen
makes 6 – 8 servings
3/4 cup wild rice, rinsed and drained
2 cups water
6 Tbsp. unsalted butter
2 carrots, finely chopped
2 stalks celery, finely chopped
1 large onion, finely chopped
3/4 cup all-purpose flour
3 cups whole milk
2 Tbsp. vegetable, or chicken soup mix
1 tsp. dried rosemary, chopped
4 cups cooked shredded roasted turkey (does not have to be exact, and you can sub out turkey for roasted chicken or ground beef or a vegan meat substitute)
4 cups leftover stuffing (does not have to be exact)
leftover cranberry sauce, for serving
1. Preheat the oven to 375ºF. In a medium saucepan, combine the wild rice, water, and 1/4 teaspoon of salt and bring to a boil over high heat. Reduce the heat to a simmer, cover, and cook for 30 minutes, until al dente. Drain rice and set aside.
2. To make the creamed soup, in a large pot, melt 6 tablespoons of butter over medium high heat. Add the carrots, celery, onion, and a pinch of salt and cook, stirring, until soft, about 12-15 minutes. Stir in the flour and cook for another minute. Stir in half of the milk and cook, stirring, until thickened. Stir in the remaining milk and cook, stirring, until very thick. Add the soup mix, a bunch of turns of black pepper, rosemary, and salt to taste. Adjust seasoning as desired.
3. In a 9 x 13 casserole dish, 1/3 soup on the bottom, then 1/2 the rice, and 1/2 the turkey. Repeat and then top with the remaining 1/3 of the soup mixture. Top with stuffing and bake for 45 minutes, until bubbly. If the stuffing is getting too browned on top, cover with foil.
4. Serve with leftover cranberry sauce.
Reprinted with permission from Molly Yeh’s mynameisyeh.com. All rights reserved