(great recipe to turn Christmas dinner leftovers into a warm meal)
2 T canola oil (My Essentials)
1 medium zucchini, diced
1 small onion, diced
2 celery stalks, diced
4 Cups chicken broth (My Essentials)
2-10 3/4 oz cream of chicken soup (Food Lion)
3 1/2 cups (1lb) diced white and dark turkey meat (include turkey carcass)
1 T Food Lion dried sage
2 cups cook wild rice (Food Lion)
In Dutch Oven, cook turkey carcass, diced turkey meat and chicken broth till meat falls off carcass about 30 minutes at med-high heat.
Meanwhile, heat the oil over med-high heat. Add zucchini and cook, stirring occasionally about 5 minutes. Remove from pan. Add onion and celery and cook until soft, about 5 minutes. Put cooked vegetables (excluding zucchini), soup and sage into large pot. Increase heat to high and bring to a boil. Reduce heat and simmer for 30 minutes. Just before serving add zucchini and wild rice.