Here’s a great recipe to use up some of the turkey leftovers from Christmas day. It takes just a few minutes to throw together. Simply put all the ingredients in the slow cooker, get outside and enjoy the holiday, and then come home to a fully cooked, healthy dinner. Not only is that great, but your home will smell amazing! Serve with a green salad and you’re good to go!
1 medium onion, chopped
3 – 4 carrots, peeled and chopped
3 – 4 stalks celery, chopped
2 cloves garlic, finely chopped
1 cup uncooked wild rice, rinsed and drained
2 bay leaves
1 – 2 sprigs of fresh thyme
Sea Salt and black pepper, to taste
2 lbs (approx) turkey leftovers
10 cups low-sodium chicken broth
1/4 cup chopped fresh parsley
1. In a 6 quart slow cooker, combine onion, carrots, celery, garlic, wild rice, bay leaves, thyme, salt, and pepper. Top with leftover turkey & then lastly, add the chicken broth.
2. Place the lid on the slow cooker and cook on low heat setting for 6 to 6 1/2 hours or on high-heat setting about 3 1/2 hours. Carefully remove Turkey and shred with two forks. Return to the slow cooker and stir. Remove the bay leaves. Add the parsley and season with additional salt and pepper, to taste.
Serves 4 hungry, or 8 average appetites
This recipe has been modified from “Two Peas and Their Pod” blogsite.