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- 4 Tablespoons butter
- 3 ribs celery, diced
- 3 large carrots, peeled and diced
- 3 medium kohlrabi (substitute 1 turnip or 1 rutabaga), peeled and diced
- 1 large or 2 medium potatoes, peeled and diced
- 1 large onion, diced
- 4 Tablespoons all-purpose flour
- 2 quarts homemade turkey stock or chicken stock
- 1 1/2 cups wild rice
- 4 cups leftover roast turkey, cut into 1-inch cubes
- salt and freshly ground pepper to taste
View Full Recipe at In Erika's kitchen
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