In a dutch oven heat the oil over medium heat. Add the carrots, celery, onion, and garlic and stir together. Cook until the onions are translucence and the garlic is fragrant, about 4-5 minutes.
Add the bay leaf, thyme, rosemary, salt, pepper, drumsticks, wings, and water then bring to a boil. Reduce the heat to low and simmer for 1 1/2 - 2 hours.
Remove the drumsticks and add the wild rice, increase the temperature to medium high and bring to boil. Then reduce the temperature to medium low and cook for 20 minutes.
In the meantime shred the turkey from the bones, discarding the bones, skin, and cartridge. Stir the shredded turkey to the pot.
Add the jasmine rice and cook for another 15 minutes.
Taste the rice in ensure its finished cooking and then season with salt and pepper if needed. Serve hot.
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