Waldo State Bank Blog

Thinking about what to do with your left-over turkey from Thanksgiving? This recipe is a delicious and flexible choice.

INGREDIENTS

• 3 cups Shredded Left-over Turkey (or chicken)
• 64 ounces Chicken Stock
• 4 stalks of Celery – diced
• 1 large Vidalia Onion – diced
• 10 ounces of Matchstick Carrots
• 8 ounces sliced Mushrooms
• 1 cup of uncooked Orzo (cook according to package directions)
• 1 cup Heavy Cream
• 8 ounces Cream Cheese (low-fat works too)
• 3 T Butter
• 1 T Sugar
• 2 T Parsley
• 1 t Dried Basil
• 1 t Dried Thyme
• Salt and Pepper to taste

DIRECTIONS

1. In a large stockpot, add Broth, Celery, Onion, Carrots, Mushrooms, and simmer until tender.
2. In a separate pan, heat cream, butter, and cream cheese whisking until completely incorporated, do not boil.
3. Add to the stockpot along with Turkey (or Chicken) and Orzo.

HINTS

• If you never used a hand mixer for shredding chicken – it is magic!
• Change out or add veggies of your choice
• Any pasta would work or even dumplings
• Can serve with a dollop of sour cream and cheddar cheese
• You can also substitute turkey for chicken!

For more tasty recipes like this, visit our blog!