Smoked Turkey With Wild Rice Food

WILD RICE AND TURKEY CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring 2 1/4 cups water, rice mix plus seasoning pack, and 1 tablespoon butter to a boil in a covered saucepan. Reduce heat to medium-low and simmer until rice is tender and water is absorbed, about 25 minutes.
• Stir turkey, cream of chicken soup, celery, 1 cup water, water chestnuts, onion, and soy sauce into wild rice until well mixed. Transfer turkey mixture to a 3-quart baking dish. Pour 2 tablespoons melted butter over crumbs in a bowl, stirring to coat crumbs with butter. Sprinkle buttered bread crumbs over turkey mixture.
• Bake in the preheated oven until bubbly and golden brown, about 30 minutes.

SMOKED TURKEY WILD RICE SOUP

Steps:

• Place the turkey legs, water, bouillon cubes, onion, celery, carrots, garlic, bay leaves, garlic powder, onion powder, black pepper, thyme, marjoram, and curry powder in a soup pot; bring to a boil. Reduce heat and simmer for 30 minutes.
• Stir in the wild rice. Simmer the soup at least 1 hour. Remove the turkey legs and strip the meat from the bones and tendons. Chop the meat and return it to the soup. Pour in the half-and-half and heat to just below a simmer; cook on low heat for about 30 more minutes.

TURKEY WILD RICE SOUP II

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.

SMOKED TURKEY RICE SOUP

Steps:

• Place turkey carcass in a large soup pot and pour vegetable broth and water over the turkey frame. Bring to a boil, reduce heat to low, and simmer until meat falls from the bones, 1 to 2 hours. Remove carcass, pick the meat from the bones, and discard bones. Chop turkey meat and return to broth.
• Stir green beans, corn, carrot, rice, celery, onion, green bell pepper, and red bell pepper into soup; bring to a simmer and cook until celery is tender and rice is cooked, about 1 more hour. Stir cream cheese and Cheddar cheese into soup until melted and smooth. Season with black pepper.

SMOKED TURKEY WITH WILD RICE

Steps:

• For the stock: Remove the skin from the turkey. Remove the meat from the bones, cut the meat into a medium dice and reserve for later use. Place the bones in a large stock pot. Add 3 gallons water, the chicken base and liquid smoke. Simmer for 4 hours then strain through cheesecloth. Cool and then skim off the fat from the top of the liquid.
• For the soup: Roast the red peppers. Place the peppers under the broiler until the skins become charred. Then place the peppers in a container and cover with a lid. Sweat the peppers until the skin peels off easily. Remove the skin and seeds. Dice the peppers, celery, carrots and onions. Set aside.
• Cook the wild rice in 8 cups water for approximately 1 hour.
• To assemble, melt the butter in large pot. Add the diced carrots, celery and onions. Cook for 5 minutes. Add the flour and cook another 5 minutes. Add the 3 gallons of turkey stock and simmer about 15 minutes. Place in a blender and puree the vegetables. Put the puree back into the pot and add the diced turkey, roasted peppers and rice. Stir in the half-and-half.
• Serve while hot.

CREAMY WILD-RICE SOUP WITH SMOKED TURKEY

Steps:

• Melt butter in a dutch oven over med high heat; add carrot and next 5 ingredients; saute 8 minutes or until brown.
• Stir in broth scraping pan to loosen browned bits.
• Stir in turkey and rice; cover and simmer 1 hour 15 minutes or until rice is tender.
• Combine flour and milk in a small bowl stirring with a whisk.
• Add flour/milk mixture to pan and cook over medium heat about 8 minutes or until thick.
• Stir in sherry and salt.

TURKEY AND WILD RICE SOUP

Steps:

• Melt 1 tablespoon butter in a medium dutch oven over medium-high heat. Add the mushrooms and cook, stirring once or twice, until well browned, about 3 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons butter and cook until melted. Add the leeks and carrots and season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the leeks are softened, about 3 minutes.
• Add the thyme and stir to combine. Add the chicken broth, lemon zest, bay leaves and 3 cups water. Bring to a boil, then reduce the heat to medium to maintain a simmer. Add the turkey and wild rice; simmer until the rice is just tender, 13 to 15 minutes.
• Add the spinach and simmer until wilted, about 1 minute. Discard the bay leaves and lemon zest and stir in the lemon juice; season with salt and pepper. Divide the soup among bowls.

ORANGE-WILD RICE SALAD WITH SMOKED TURKEY

Steps:

• Cook wild rice according to package directions. Transfer to a large bowl; cool completely., Add turkey, oranges, celery and cherries to cooled rice. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat. Refrigerate, covered, until cold.

WILD RICE AND SMOKED TURKEY SALAD

Steps:

• Put the wild rice in a mixing bowl, let cool and add the smoked poultry.
• Prepare the avocados and sprinkle with lemon juice to prevent discoloration. Add the cubes to the mixing bowl. Add the tomatoes, onion, vinegar, olive oil, salt, pepper and parsley. Toss to blend and serve at room temperature.

WILD TURKEY RICE BAKE

Steps:

• Prepare rice according to package directions; place in a large bowl. Dissolve bouillon in hot water; add to rice. Stir in the turkey, celery, soup, water chestnuts, mushrooms, onion and soy sauce., Transfer to a greased 3-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 55-60 minutes or until heated through.

CROCK POT TURKEY WILD RICE SOUP

Steps:

• In a large skillet, heat oil; add onion and cook until tender.
• In your crock pot, combine the onion, celery, carrots, turkey, rice, tarragon and pepper; mix well.
• Add broth.
• Cover and cook on low for 6-8 hours.
• 30 minutes prior to serving, in a small bowl, blend the flour and milk until smooth; add to crock pot and mix well.
• Add the peas and sherry, mixing well and cook about 20 more minutes or until the sauce has thickened.
• Upon serving, add toasted almonds and/or parsley, if desired.

CREAM OF TURKEY AND WILD RICE SOUP

Steps:

• This is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread.
• 1. Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
• 2. Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.
• TIP: Ingredient note: Quick-cooking or instant wild rice has been parboiled to reduce the cooking time. Conventional wild rice takes 40 to 50 minutes to cook. Be sure to check the cooking directions when selecting your rice-some brands labeled "quick" take about 30 minutes to cook. If you can't find the quick-cooking variety, just add cooked conventional wild rice along with the turkey at the end of Step 2.
• Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
• From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

TURKEY WILD RICE SOUP

Steps:

• Prepare the ingredients: cut the mushrooms into 1/2-inch (1 cm) cubes or slices, dice the onion, finely chop garlic, cut celery into slices, cut carrots into 1/2-inch (1 cm) cubes, chop turkey meat into small cubes.
• Heat the oil in a large pot over medium-high heat. When hot, add the mushrooms in an even layer. Don't stir for the first 1-2 minutes letting the mushrooms brown. Then cook for 2-3 minutes, stirring from time to time until the mushrooms have reduced their volume and are browned. Transfer the mushrooms to a plate.
• Reduce the heat to medium/medium-low. Add the butter to the pot. When it's melted and bubbling, add the onions, carrots, and celery. Cook for a couple of minutes until the onions are soft and translucent.
• Add the garlic, thyme, and poultry seasoning. Cook for 30 seconds.
• Stir in the flour, cook for 1 minute.
• Add the wine, cook until almost evaporated.
• Add rice and broth. Bring to a boil then simmer over low heat for 40 minutes.
• Add turkey and mushrooms to the pot. Cook for a further 5 minutes.
• Add cream and lemon juice. Take the pot off the heat and season with salt and pepper.
• Enjoy!

WILD RICE AND SMOKED TURKEY SALAD

Steps:

• Place in water in a large pot to boil. Add wild rice, brown rice, 1/2 tsp salt, and let return to boil. Reduce heat to low, cover, and cook 45 minute Drain leftover water. Transfer rice to a shallow bowl and set aside to cool.
• Add grapes, smoked turkey, and parsley. Stir well.
• Place vinegar, oil, and remaining salt in a small bowl. and whisk. Pour over rice mixture. Before serving, add avocado and almonds.

SMOKED TURKEY AND WILD RICE SALAD

Steps:

• In a saucepan, bring the water, salt, and pepper to a boil.
• Stir in brown rice and wild rice; return to boiling.
• Lower heat and simmer, covered, for about 45 minutes or until rices are tender and liquid is absorbed.
• Let stand, covered for 5 minutes.
• Add in smoked turkey, celery, green onions, and dates; cover and refrigerate for 2-6 hours.
• Before serving, stir in pears or apples into rice mixture; season to taste with salt/pepper.
• To make dressing: mix together the apple juice concentrate, vinegar, and tarragon.
• Drizzle dressing over rice mixture; toss to coat.
• Serve on lettuce lined plates or bowls.