Today marked the 4th day of Turkey leftovers, making it the 4th day of cooking or reheating poultry. By the time it came down to dinner, I had declared at the top of my lungs (for my children to hear) that "we will not eat turkey!". And I had meant it!
...until I was faced with the turkey stock I had made with the bones, and as well as the leftover meat which came off them. I just couldn't put it to waste. And I knew I would lose my nerve if I didn't make my annual turkey soup at that moment. It was then or never.
It was almost a nauseating thing, to get through smelling another simmering pot of turkey, especially since my pregnant mind had already convinced itself that I would be ordering in chinese food.
But...I have to admit...there was so much comfort in making something out of almost nothing, and having the soup for dinner just hit the spot, amidst the sound of the rain against our windows.
Creamed Turkey and Rice
1/2 cup butter
1 onion, chopped
2 celery sticks, chopped
2 medium carrots, chopped
1/2 cup of flour
6 cups of turkey stock
1/2 cup of milk
1/2 cup of rice
1 - 1 1/2 cups of chopped turkey
garlic salt and pepper to taste
lemon wedge to garnish
In a hot pan place butter. Saute the vegetables for 2 minutes, add flour until well mixed. Add 2 cups of stock and bring to a boil until thickened. Add rest of ingredients. Bring to a boil again, and then simmer for about 30 minutes.
My kids love to drizzle lemon on this dish, they find it refreshing. I, personally, add fish sauce (filipina-style! hahahah)....but don't tell my husband that!!!
I'm going to bed quite satisfied that waste is not on my conscience tonight. I even have enough soup to share with my neighbor...
Tonight I'm thankful I had enough patience to get through, even if it's through something as small as leftovers.