Friday, November 28, 2008


I love Thanksgiving leftovers. Since we haven't traveled to see family the past three years, I only make one vegetable side dish for us and then focus my energies on the turkey, cornbread dressing, and cranberry sauce. It takes a while for me to tire of that winning trio. However, we always have lots of turkey, and I chop up the extra portion, freeze it, and then chuck it in soup for months afterward. The frozen meat hits the hot broth, and our kitchen is filled with the lip-smackin' aroma of Thanksgiving all over again. Below is my recommendation for what to make with your leftover turkey this year; just substitute turkey for the chicken.

Chicken, Mushroom, & Wild Rice Stew

¼ c butter

2 T olive oil

2 c chopped onion

1 c chopped celery

1 T minced garlic

2 (8 oz) containers sliced baby portabellas

6 T flour

2 tsp garlic powder

1 tsp salt

1 ½ tsp pepper

2 qts chicken broth

4 c chopped cooked chicken

3 c cooked wild rice

1 c half and half

1 tsp dry thyme

2 T dry sherry

Heat butter and olive oil over medium heat. Saute onion and celery 5 minutes. Add garlic for 2 minutes. Add mushrooms for 10 minutes, stirring frequently. Add flour, garlic powder, salt, and pepper; cook 2 minutes stirring constantly. Add broth, stirring until smooth. Bring to simmer; add chicken and rice and cook 20 minutes. Add cream and thyme; simmer 5 minutes. Stir in sherry.

Yield: 3 quarts

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