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  • Active Time : 50 minutes
  • Total Time : 50 minutes
  • Serves : 6 servings


  • 3/4 cup cultivated wild rice
  • 1 tablespoon olive oil
  • 1 cup chopped onions
  • 1 cup chopped carrots
  • 1/2 cup chopped celery
  • 1 tablespoon chopped garlic
  • 1 8 ounce package baby bella mushrooms (8 ounce) quartered
  • 1 teaspoon chopped fresh rosemary
  • 1/3 cup all-purpose flour
  • 1/4 cup dry sherry optional
  • 3 cups organic low sodium chicken broth
  • 3 cups torn up leftover turkey meat (12 ounces)
  • 1 12 ounce can evaporated skim milk (12 ounce)


Prepare wild rice according to package directions to desired doneness; drain.

Meanwhile, in large stockpot or Dutch oven, heat oil over medium heat. Add onions, carrots, celery and garlic; salt and pepper to taste. Sauté until softened (about 8-10 minutes).

Add in mushrooms and rosemary; sauté until mushrooms are softened. Stir in flour, coating vegetables; cook 1 minute. Add in sherry or ¼ cup chicken broth; allow to reduce by half.

Stir in chicken broth, turkey and wild rice. Bring to a boil; simmer 5 minutes. Stir in evaporated milk; continue cooking until heated through.

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