If you want to take your time, make your own stock out of a roasted wild turkey carcass and leg/thigh meat.
6 – 8 servings
1/2 cup butter 1 cup carrot, peeled and diced 1 cup celery, diced 1 cup yellow onion, diced 3 garlic cloves, minced 1/2 cup flour 5 cups chicken broth 2 cups mushrooms, thinly sliced 2 cups whole milk 1 cup cooked wild rice 2 cups cooked wild turkey breast, diced or shredded salt and pepper
Melt half of the butter in a large stockpot over medium heat. Add next 4 ingredients and cook until onions are translucent. Add remaining butter. When butter is melted, sprinkle flour over vegetables and stir often for 3 minutes. Stir in 1/2 cup chicken stock and continue stirring until smooth. Add remaining chicken stock, a little at a time, while stirring. Add mushrooms and milk, bring to a boil and simmer for 10 minutes. Stir in rice and turkey to warm. Season with salt and pepper.