Shopping at Zey’s
(Abilene, KS), we happened to run across a couple of frozen turkey legs and
with winter weather still evident in spring, we decided turkey soup would hit the spot.
Turkey Leg Soup
2 turkey legs
About 1 quart water
¾ teaspoon ground sage
¾ teaspoon dried rosemary
leaves
¾ teaspoon seasoning salt
Additional salt & pepper
to taste
¼ to ⅓ cup long grain white rice
About 3 tablespoons olive oil
1 small to medium onion, diced
3 carrots, peeled and finely
diced
3 or 4 sliced button mushrooms
About 2 or 3 florets of
broccoli, finely chopped (or use chopped spinach leaves)
1. Place turkey legs, water, sage, rosemary and seasoning
salt in slow cooker; cover, set on low and cook for 6 to 8 hours or until
turkey meat is falling off the bone.
2. Cool turkey and then remove meat from bone. Chop into
bite-sized piece.
3. Add chopped turkey and broth to stock pot and bring to a
boil. Taste and add additional salt and pepper if needed.
4. Add rice and reduce meat to medium or medium low. Cover
pot and cook until rice is tender.
5. Meanwhile in a skillet heat 2 to 3 tablespoons of olive
oil. Add diced onions and carrots and sauté until almost tender.
6. Add mushrooms and continue to saute´ until all vegetables
are tender.
7. Add sautéed vegetables to pot of turkey and rice. Taste
and re-season if needed. Add more water or broth if needed.
8. Add finely chopped broccoli and continue to cook just
until broccoli is tender.
Related Recipes:
Recipe without photos . . .
Turkey Leg Soup
2 turkey legs
About 1 quart water
¾ teaspoon ground sage
¾ teaspoon dried rosemary leaves
¾ teaspoon seasoning salt
Additional salt & pepper to taste
¼ to ⅓ cup long grain white rice
About 3 tablespoons olive oil
1 small to medium onion, diced
3 carrots, peeled and finely diced
3 or 4 sliced button mushrooms
About 2 or 3 florets of broccoli, finely chopped (or use chopped spinach leaves)
1. Place turkey legs, water, sage, rosemary and seasoning salt in slow cooker; cover, set on low and cook for 6 to 8 hours or until turkey meat is falling off the bone.
2. Cool turkey and then remove meat from bone. Chop into bite-sized piece.
3. Add chopped turkey and broth to stock pot and bring to a boil. Taste and add additional salt and pepper if needed.
4. Add rice and reduce meat to medium or medium low. Cover pot and cook until rice is tender.
5. Meanwhile in a skillet heat 2 to 3 tablespoons of olive oil. Add diced onions and carrots and sauté until almost tender.
6. Add mushrooms and continue to saute´ until all vegetables are tender.
7. Add sautéed vegetables to pot of turkey and rice. Taste and re-season if needed. Add more water or broth if needed.
8. Add finely chopped broccoli and continue to cook just until broccoli is tender.
