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| Servings | cook method | prep | cook | ready |
| 0 | Cook | 1 1/2 hours |
2 1/2 cups (625mL) Left over Butterball turkey meat
4 1/2 cups (1L) Turkey or chicken broth
1/2 cup (125mL) Dry white wine
1/2 cup (125mL) Long-grain rice, uncooked
1/2 cup (125mL) Wild rice, uncooked
1/2 cup (125mL) Chopped onion, sautéed
1/2 cup (125mL) Chopped celery, sautéed
1 tbsp (15mL) Minced garlic
1 tsp (5mL) Dried savory
1 Bay leaf
1/2 tsp (2mL) Coarsely ground pepper
1/4 tsp (1mL) Salt
2 tbsp (30mL) Lemon juice
Combine broth, wine and turkey in a large soup pot. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Remove turkey from broth and cool slightly. Chop turkey into small pieces or shred.
While broth is simmering, sauté onion, celery and garlic in a frying pan.
Add rice, sautéed onion, celery, and garlic to broth. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Add shredded turkey and spices; cover and cook an additional 20 minutes until rice is tender.
