Emeril Lagasse's Turkey and Rice Soup with Vegetables
Now, here's what to do with all those lleftovers.
Rather than just stick those Thanksgiving leftovers into the microwave, spice things up and transform the flavors into a whole new meal. Emeril Lagasse shows you how with his recipe for Turkey and Rice Soup with Vegetables.
In a large soup pot, combine the turkey carcass, quartered onion, halved carrots and celery, smashed garlic, peppercorns, bay leaves and water. Bring to a boil over high heat then reduce heat so that the liquid slowly simmers. Cook for 1 ½ to 2 hours, or until the stock is flavorful. Strain the stock through a fine mesh sieve and discard the solids.
Return the stock to the soup pot and add the chopped onions, chopped celery, chopped carrots, and minced garlic. Season the soup lightly with Essence, salt, and pepper and cook for 15 minutes. Stir in the rice and cook, stirring occasionally, until tender, about 20 minutes. Stir in the turkey, green onions, parsley, basil, chopped vegetables, spinach, and crushed red pepper and cook until the vegetables are tender, 5 to 10 minutes longer. Reseason if necessary. Serve hot.
Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved.
Recipe styled by Karen Pickus for Good Morning America.