Ingredients:

  • 1 leftover turkey carcass, meat removed
  • 2.8 liters filtered water
  • 2 stalks celery, chopped into large chunks
  • 1 large yellow onion, halved with skin on
  • 1 head garlic, halved crosswise
  • 1 tbsp apple cider vinegar
  • 2 tbsp extra virgin olive oil
  • 200g carrots, sliced into 1/2-cm rounds
  • 150g celery, diced
  • 1 large leek, white and light green parts only, sliced
  • 2 tsp fresh thyme, minced
  • 1 tsp fresh rosemary, finely chopped
  • 1.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 450g leftover turkey meat, shredded or cubed
  • 150g frozen sweet peas
  • 200g cooked wild rice
  • 0.5 lemon, juiced
  • 30g fresh flat-leaf parsley, chopped

Instructions:

  1. Place the turkey carcass, onion, halved garlic, large celery chunks, and apple cider vinegar into a large stockpot. Cover with 2.8 liters of filtered water.
  2. Bring to a gentle simmer. Cook for 45 minutes to extract gelatin and minerals. Strain the liquid through a fine-mesh strainer into a large bowl and discard the solids.
  3. Wipe out the pot and add 2 tablespoons of olive oil over medium heat. Sauté the sliced carrots, diced celery, and leeks until softened and fragrant (about 5 minutes).
  4. Stir in the thyme, rosemary, salt, and pepper. Pour the strained turkey stock back into the pot and bring to a light simmer for 10 minutes.
  5. Turn off the heat. Fold in the shredded turkey meat, frozen peas, and cooked wild rice. Allow the residual heat to warm the ingredients for 2-3 minutes to prevent the turkey from becoming rubbery.
  6. Stir in the lemon juice and fresh parsley just before serving to maintain vibrancy and acidity.