Smoked Turkey & Wild Rice

Most people associate turkey with the holidays, cold cuts for your sandwich or maybe you’re a fan of ground turkey for its lean-ness. I wanted to branch out and showcase turkey differently than we may be used to - in a soup. I do admit finding the smoked turkey was easy but tracking down fresh turkey was a bit trickier. I knew turkey bones would be impossible to find, so I went in search of the next best thing - turkey wings. Turkey wings are typically carried at my local no frills so I was quite surprised to have had a hard time sourcing the wings. I wanted to use wings instead of bones because I knew it would help give a depth of flavour to the stock (as there is meat on the bones of the wings). Unwilling to give up on this recipe and my lack of being able to find turkey wings, I settled on turkey legs which I found at Highland Farms - turkey thighs would also be a fine substitute but I wouldn’t recommend turkey breast. I use both smoked turkey and fresh turkey to create a rich, flavourful broth but if you had to choose between the two I would go with the fresh turkey over the smoked, to ensure you’re getting all the beneficial nutrients turkey has to offer.

Turkey is high in zinc, B vitamins (B3, B6 & B12), phosphorus, tryptophan, selenium and protein. It is low in saturated fat, cholesterol, as long as you are not eating the skin. It is said to play a role in cancer prevention and mood enhancement due to its high amounts of tryptophan. Turkey breast can be rather bland and boring, while wings and legs have a lot more flavour to them, making them ideal for stock making.

Wild rice not only compliments the turkey but it also has many benefits on its own. It is high in manganese, a powerful antioxidant, higher in protein and fiber than regular rice, and is generally unprocessed - meaning it is not polished or refined and still has its nutrients intact. Because of its alkalinity, it helps the body treat and prevent all sorts of inflammation. It contains vitamins A, C and E which are important for the immune system. It is gluten and grain-free, for those with sensitivities and is considered a superfood for all its many benefits.

Feel free to add green peas or even shredded spinach to add a pop of green to the dish - I was making this dish for my parents who really enjoy turkey but not so much the peas. I recommended making the stock ahead of time and keeping it stored in the fridge (3-5 days) or the freezer (up to two months), and feel free to double the stock recipe so that you have some on hand for another day. You can easily substitute sweet potatoes for the winter squash, and if you’re not a fan of fennel celery root or even celery will work as a substitute.

INGREDIENTS

2 lbs Turkey wings or Turkey Legs

1 lb Smoked Turkey Leg or Thigh

2 medium Onions, chopped

4 cloves Garlic, chopped

2 medium Carrots, chopped

2 stalks Celery, chopped

1 tbsp grass-fed Butter

1 medium Leek, thinly sliced

2 cloves Garlic, thinly sliced

1 medium Fennel, quartered * thinly sliced

2 cups Winter Squash, peeled & diced

1 cup organic Wild Rice, or Wild Rice blend

1 cup frozen Green Peas (optional)

1 tbsp Thyme, minced

Salt & Pepper to taste

METHOD

Heat a large stock pot over medium-high heat, add the chopped onions and garlic, generously season with salt and sauté for 5 minutes or until fragrant and coloured.

Add the celery, carrot and any vegetables scraps you may have on hand.

Sauté over medium-high heat until vegetables begin to colour.

Add 16 - 24 cups of filtered water (don't fill pot all the way to the top, remember to leave space for the turkey) to the pot and bring to a boil.

Add the turkey and continue to boil for 10 minutes.

Reduce the heat to low and simmer for 2 hours, skimming the surface of the stock to remove impurities.

Remove the turkey legs to a cutting board and allow to cool.

Strain the stock, discarding the solids.

Return the stock to a cleaned stockpot over low heat.

Dice or shredded turkey legs and set aside

In a medium saucepan, cook the wild rice according to the package.

Fluff with a fork and set aside.

In the meantime, in a large pot over medium heat melt the butter and add the leeks, fennel, and winter squash to the pot.

Sauté until the vegetables begin to colour about 7 - 10 minutes.

Toss with thyme, salt and pepper.

Add the turkey, and wild rice to the vegetables - stir to combine, followed by 12 cups of stock.

Bring to a boil and then reduce to low simmer for 10 minutes.

Season with salt & pepper to taste.