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Turkey & Wild Rice
2 tbsp butter
1 onion, finely diced
4 carrots, diced
2 celery stalk, chopped
2 cup mushrooms, chopped
3 garlic cloves, minced
3 cups turkey, cooked and shredded or diced
8 cups chicken broth
1 bay leaf
1 tbsp thyme
1 cup wild rice
1 tbsp parsley, chopped
Salt and pepper to taste

In a large Dutch oven, over medium-high heat, add butter. Once melted, add onion, celery, carrots and mushrooms. Season with salt and pepper to taste and cook for 4-5 minutes, or until onions have softened. Add garlic, thyme and bay leaf and cook until fragrant. Add rice and cook for a minutes. Add turkey and broth. Bring to a boil and reduce to simmer. Cook for 30-35 minutes, or until rice is cooked through. Stir in parsley.

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