Seasonal Soups and Stews

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In deep roasting pan or Dutch oven, place turkey wings, onion, celery and herbs. Add water to completely cover ingredients by about 2 inches. Bring to boil, reduce heat, and cover. Simmer for 1 1/2 to 2 hours until meat is very tender, adding additional water to keep liquid at same level. With slotted spoon and/or tongs, remove turkey wings. Let turkey cool until it can be handled. Remove skin and bones, break turkey meat into bite-size pieces and set aside.

Meanwhile, add rice, carrots, salt, pepper and additional water as needed. Bring to boil, reduce heat and cover. Cook until rice is tender, about 20 to 30 minutes for white rice and 45 to 60 minutes for brown rice. Return turkey pieces to mixture; add green vegetables, if desired, to pan, stirring carefully to combine. Heat thoroughly, stirring often. The mixture should be soupy but not too thin. Add chopped parsley and serve with grated cheese, if desired.

Note: This is an excellent ending for a holiday turkey carcass. Simply cook it with liquid until falling apart, and remove the meat from the bones. Add leftover sliced turkey at the end of the cooking time, along with meat from the bones. For best quality, if preparing for freezing, do not totally cook the rice and do not add green vegetables, parsley or cheese until you’re preparing to serve it.

Madalene Hill and Gwen Barclay are a mother/daughter team living, gardening and cooking at the Festival Institute in Round Top, Texas. Madalene serves as the curator of the gardens and Gwen is the director of Food Service.

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