Hope you have a wonderful Thanksgiving! We’ll be off with family for the weekend, so enjoy the time with your loved ones.
My favorite thing about Thanksgiving dinner is all the leftovers. I’m not much of an innovator when it comes to recipes, but I did create this yummy turkey rice soup that’s perfect for using up some of that leftover goodness. Our girls call it Scarborough Fair Soup, after the spices used in it (my parents listened to a LOT of Simon & Garfunkel when I was little, and I’ve tried to pass that on to my girls too). For a protein-rich meatless version, swap out the turkey for two cans of great northern beans that have been drained and rinsed.
Scarborough Fair Soup
8 c Chicken stock (or 8 c water plus 8 bouillion cubes)
1 c Rice
1 Onion, chopped
2 Celery ribs, sliced
2 Carrots, peeled and chopped (or 1/2 bag baby carrots, chopped)
1/2 t Ground black pepper
1 t Parsley
1/2 t Sage
1/2 t Rosemary
1/2 t Thyme
1 lb Cooked turkey, diced or shredded
1/2 t Salt (or to taste)
Bring chicken stock to a boil. Add rice, veggies and spices (except salt). Reduce to low and simmer 20 minutes. Add turkey and simmer ten minutes. Add salt if needed.
And there you have it! Serve with a salad and warm, crusty bread, and you’ve got dinner!
If you have brown or colored rice, it has more nutrients than white rices. However, even at my best nutrition times, I have a hard time ditching jasmine rice altogether. Living in Minnesota has opened my eyes to wild rice, though!
Enjoy this beautiful holiday weekend!