Turkey & Root Vegetable Soup

In a large pot, heat the grapeseed oil over medium-high heat. Sauté the onion and uncooked brown rice until onion is softened, about 3 minutes.

Add the sweet potato, parsnip, carrots and turnip. Continue to sauté until all veggies are softened but not cooked all the way through, about 5–8 minutes.

Add the mushrooms and sauté 1 minute longer before adding all of the spices, turkey drippings, water and white wine. Bring to a full boil and allow to bubble 1 to 2 minutes before reducing the heat to a simmer.

Cover and cook 45 minutes. Check the soup and add salt/seasonings as necessary. Check the vegetables to be sure they’re cooked all the way through.

Add leftover turkey meat and continue cooking another 2 minutes to heat up the meat. Serve with your favorite cornbread or dinner roll!

This soup can be placed in freezer-safe containers and frozen. Thaw by placing sealed container in hot water and re-heat on the stove top.

Note: If you have turkey bones, throw them in with the soup while it’s simmering for extra flavor. Discard bones when ready to serve!