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Pdftoss the cut carrots and beets with 2tbs olive oil, salt and rosemary. Spread on a baking sheet and cook at 420° until developing browning marks (8-10 minutes).
While the root vegetables are roasting, in a large pot or Dutch oven sauté onions in 2tbs of olive oil. When they begin to soften, add the mushroom and bring the mushrooms close to browning, adding a pinch of salt and pepper.
Remove the roasted vegetables from the oven when browned.
Add the minced garlic, stir until aromatic, then add cooked turkey meat and roast vegetables. Deglaze any browning on pan with cooking sherry and white wine vinegar. Once loosened, add chicken broth and bring to boil.
Reduce to simmer, add bay leaves, parsley, poultry seasoning and the wild rice. Cover and cook, stirring occasionally, following the instructions of your rice packaging (usually 45-60 minutes longer, or until the rice hulls split).
Cool and refrigerate overnight. Reheat to serve, and consider topping with hot sauce or grated parmesan cheese.
Season to taste with salt and pepper.