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Thanksgiving Leftover Recipe: Creamy Turkey Cauliflower and Mushroom Soup

Ashley Sollars

I had a beautiful Thanksgiving complete with a 23-lb bird! Of course, there were leftovers (of everything) and so every year I try to come up with creative ways to use up my extra ingredients. Here’s this year’s masterpiece!

  • 2 tsp butter
  • 2 tsp flour
  • 1 cup chicken stock
  • 2 cups milk
  • 1/2 cup chopped turkey
  • 2 cups chopped mushrooms (Portabellas are good!)
  • 1/2 cup chopped cauliflower
  • 2 tsp chopped parsley
  • 2/3 cup instant rice
  1. Make a simple roux by melting butter in a pot over medium heat.
  2. Add flour and mix to a paste.
  3. Slowly add chicken stock and let cook for three minutes.
  4. Slowly add milk and continue to stir frequently to avoid burning.
  5. Add in chopped turkey, mushrooms, cauliflower, parsley (salt and pepper to taste). Let cook 7 minutes on medium heat (not boiling).
  6. Add instant rice, bring to high head and when boiling remove from stove. Allow to cool 10 minutes and serve!

**If you reheat the next day the rice will have absorbed more of the liquid so it will be like a casserole.

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