Dobbes Family Estate Thanksgiving Everyday Soup

This soup utilizes the leftovers with the addition of some wild rice…some years we add the leftover gravy, too…if there is any! Paired with Dobbes Family Estate 2010 Quailhurst Vineyard Pinot Noir, add a simple green salad and this is a filling meal that is sure to start a new family tradition!

Servings: 8 - 10 ounce servings

Cook Time: 1 hour

Pair With: Dobbes Family Estate 2010 Quailhurst Vineyard Pinot Noir

Source: Dobbes Family Estate


3 ounces butter
1/3 cup flour
2 ½ quarts turkey stock or broth, warm
1 tablespoon fresh thyme, leaves only, chopped
1 ¾ cup wild rice, cooked tender
½ cup dry cranberries, soaked in water to plump
2 cups bread stuffing, prepared
2 cups cooked turkey, diced (no skin)
¼ cup cream
to taste salt and black pepper, freshly ground


1. Place a large, heavy-bottomed pot (4 quart or slightly larger capacity) over medium heat and melt the butter. Mix in the flour and cook, while stirring until the mixture has a nutty aroma (from toasting the flour). This is called a blonde roux.

2. Add 1 cup of warm stock at a time to the roux while stirring with a whisk to prevent lumps. Once the mixture is fluid, the remaining stock can be added at once and well stirred. Increase the heat to high and bring to a boil. Immediately turn to a simmer. Add the thyme and simmer, stirring occasionally for 20 minutes.

3. Add the precooked wild rice, cranberries, bread stuffing and turkey and continue simmering for 20-30 minutes.

4. Adjust seasoning with salt and pepper. Add the cream and stir well. Cook an additional 5 minutes and serve.

Recipe Courtesy Of