Turkey Rice Soup

I know, most everyone has a turkey soup recipe that uses their leftover holiday turkey.  This recipe is for those folks who do not have one and for those who would like to try a new version.  This one also works with ground turkey if you happen to be one of the folks that was not luck enough to have a spare turkey carcass hanging out.

For me, the key to a good turkey rice soup is the choice is herbs used in the broth.  My preferred herbs are rosemary, thyme, and marjoram.  I use them in equal parts, but have learned over the years that a base started with a turkey carcass needs more herbs than a base started with ground turkey.

Your base will be different too based on which way your start your soup.  If you decide to go with a turkey carcass, you will need less soup base or bouillon, the roasted turkey skin and bones will provide quite a bit of flavor.  In addition, I add my leftover turkey gravy.

First off, we all know that gravy is kind of weird heated back up.  Secondly, I hate to lose my pan drippings or the broth that I cooked my goblets in.  I always cook my giblets in some chicken broth and use this to moisten my dressing while I am waiting on the turkey to give up some drippings.

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