Ingredients

• 2 tbsp butter
• 1 yellow onion, diced
• 4 carrots, peeled and diced
• 2 celery rib, sliced
• 2 cups sliced mushrooms
• 2 garlic cloves, minced
• 3 cups shredded cooked turkey
• 8 cups chicken broth
• 1 bay leaf
• 1 tbsp fresh thyme leaves
• 1 cup long grain and wild rice
• 1 tbsp chopped fresh parsley
• Salt and pepper to taste

Preparation

In a large Dutch oven, melt the butter over medium-high heat. Once melted, add the onion, celery, carrots and mushrooms. Season with salt and pepper to taste and cook, stirring occasionally, until they soften, about 4 to 5 minutes. Add the garlic, thyme and bay leaf and cook until fragrant, about 30 seconds. Add the rice and cook for another minute. Stir in the turkey and broth. Bring the mixture to a boil and reduce the heat to a simmer. Cook until the rice is cooked through, about 30 to 35 minutes. Stir in the parsley.
Serve immediately or store in the refrigerator for up to 3 days.