Seasonal Soups and Stews: Savory Turkey and Rice with Thyme, Sage, Winter Savory, and Bay

Chase away the winter blues with robust seasonings.


| December/January 2002



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We lovingly call dishes such as this a stoup—a cross between soup and stew.


We lovingly call dishes such as this homemade turkey soup a stoup—a cross between soup and stew. SERVES 6

• 3 pounds turkey wings or other turkey pieces
• 1 large yellow onion, finely chopped
• 3 ribs celery, sliced 1/4 inch thick
• 3 to 4 bay leaves
• 4 to 6 sprigs (3 to 4 inches long) of sage, thyme, and winter savory (2 teaspoons each dried)
• Water to cover (6 to 8 cups)
• 1 cup uncooked rice (try short-grain brown rice for a change)
• 2 cups sliced raw carrots, 1/4 inch thick (or coarsely grated)
• 1 to 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 to 2 cups frozen green peas, green beans, zucchini, broccoli, or spinach (optional)
• Chopped fresh parsley for garnish
• Freshly grated Parmesan, Romano, Gruyere, or Swiss cheese for garnish (optional)

1. Place the turkey wings, onion, celery, and herbs in a deep roasting pan or Dutch oven. Add water to completely cover the ingredients by about 2 inches. Bring to a boil, reduce heat, and cover. Simmer for 1 1/2 to 2 hours until the meat is very tender, adding additional water to keep the liquid at about the same level.

2. With a slotted spoon and/or tongs, remove the turkey wings. Let the turkey cool until it can be handled. 

3. Remove the skin and bones, break the turkey meat into bite-size pieces, and set aside.

4. Meanwhile, add the rice, carrots, salt, pepper, and additional water as needed. Bring to a boil, reduce heat, and cover. Cook until the rice is tender, about 20 to 30 minutes for white rice and 45 to 60 minutes for brown rice. 





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