Makes 6-8 servings.
4 tablespoons butter or olive oil
2 carrots, chopped
1 large onion, chopped
2 celery stalks, sliced
8 ounces sliced mushrooms, chopped
2 cups spinach, chopped
3 garlic cloves, minced
¼ cup flour or 2 tablespoons cornstarch for gluten-free
4–6 cups turkey or chicken stock (so much better with turkey stock made fresh from turkey bones!)
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh sage, chopped
1 teaspoon fresh rosemary, chopped
1/2 teaspoon Worcestershire sauce
1 cup uncooked wild rice
1/2 cup sherry wine or sweet red wine
3 cups shredded cooked turkey
1/2 cup half and half
1/4 cup slivered almonds
salt and pepper to taste
Melt butter or add oil in a large Dutch oven or stock pot.
Add the carrots, onion, and celery to the pot, season with salt and pepper, and cook until softened, about 5 minutes.
Add the mushrooms, spinach and garlic and cook another 5 minutes.
Add the flour and cook about 3-5 minutes.
Add 4 cups of the turkey or chicken stock, thyme, sage, rosemary, Worcestershire sauce, and rice. Bring to a simmer and then cover and simmer for 30 minutes. Add more stock if too thick.
Add the sherry and turkey and simmer, uncovered, another 15-20 minutes, until the rice is cooked.
Stir in the half and half and slivered almonds. Salt and pepper to taste.
Sorry, not a food blogger so I don’t have the nifty ‘Print Recipe’ button yet. BUT, I didn’t talk about the recipe for 5 paragraphs before giving it to you!