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1
Use a 6-quart slow cooker.
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2
This is a 1 1/2-day project.
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3
We are going to use the turkey bones to make broth.
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4
If you are using chicken broth and 2 cups of turkey, bypass this step.
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5
Put the turkey carcass into the slow cooker and cover with 8 cups of water.
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6
My carcass was from a tiny turkey, so if you need to break the bones down to fit in your slow cooker, do so.
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7
My turkey was still stuffed with a quartered onion and some apple, so I didnt bother to add any vegetables to season the water.
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8
You may certainly add some onion, celery, or anything else youd like to season the broth with.
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9
The more meat and skin left on the bones, the more flavorful the broth.
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10
Cover and cook on low overnight, or 8 to 10 hours.
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11
Drain the broth into a large pot (do not discard), pick off meat, and add it to the broth.
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12
Rinse out your stoneware and put in the chopped vegetables.
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13
Return the broth and meat to the stoneware and add the wild rice, sage, bouillon cube, and balsamic vinegar.
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14
Stir.
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15
Add 2 heaping handfuls of baby spinach to the mix.
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16
It will look like a lot, but will wilt down nicely while cooking.
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17
Cover and cook on low for 8 to 10 hours, or on high for 4 to 6 hours.
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18
The soup is done when the vegetables have reached the desired tenderness.
