Sometimes it can be
a challenge coming up with yet another use for those Thanksgiving leftovers
that doesn't send your family running. Turkey
sandwiches are great, but after a while the desire for something hearty and
satisfying overtakes the love for turkey on white with mayo and a dollop of
cranberries. That's where this recipe comes in handy. You can
literally dump in any and all leftovers (okay, not the cranberries) to make
this delicious chowder. Once made, you
can serve it in a bowl over a mound of mashed potatoes, pile of dressing, or a
scoop of rice, making it an entirely new way to present Thanksgiving dinner. My family inhaled both the potatoes and the
dressing so I added the rice directly to the soup. However you choose to enjoy yours, it will be
delicious.
Turkey Dinner Chowder
3 slices bacon, diced
1 8-oz. package button mushrooms, thinly sliced
2 T. butter
2 carrots, diced
2 celery stalks, chopped
1/2 cup chopped onion
1/3 cup all-purpose flour
8 cups turkey stock
3 slices bacon, diced
1 8-oz. package button mushrooms, thinly sliced
2 T. butter
2 carrots, diced
2 celery stalks, chopped
1/2 cup chopped onion
1/3 cup all-purpose flour
8 cups turkey stock
2 cups turkey gravy, skimmed of fat
1 teaspoon rubbed sage
3 cups chopped cooked turkey meat
1 1/2 cups corn
Place diced bacon into a large heavy stock pot and cook until browned. Using slotted spoon, transfer to paper towels to drain. Add mushrooms to pot and cook until beginning to brown; transfer to medium bowl. Add butter to same pot along with carrots, celery, and onion. Cover; cook until vegetables begin to soften, stirring often, about 7 minutes. Sprinkle flour over all, and stir 1 minute. Return mushrooms to pot. Mix in turkey stock, gravy, and rubbed sage, and bring to boil, stirring occasionally. Reduce heat to medium-low, partially cover, and simmer 15 minutes. Add bacon, turkey meat, and corn to soup. Simmer to blend flavors, about 10 minutes. Season to taste with salt and pepper.
1 teaspoon rubbed sage
3 cups chopped cooked turkey meat
1 1/2 cups corn
Place diced bacon into a large heavy stock pot and cook until browned. Using slotted spoon, transfer to paper towels to drain. Add mushrooms to pot and cook until beginning to brown; transfer to medium bowl. Add butter to same pot along with carrots, celery, and onion. Cover; cook until vegetables begin to soften, stirring often, about 7 minutes. Sprinkle flour over all, and stir 1 minute. Return mushrooms to pot. Mix in turkey stock, gravy, and rubbed sage, and bring to boil, stirring occasionally. Reduce heat to medium-low, partially cover, and simmer 15 minutes. Add bacon, turkey meat, and corn to soup. Simmer to blend flavors, about 10 minutes. Season to taste with salt and pepper.
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2 comments:
This chowder looks so delicious!
We would love this, me especially ladled over a pile of mashed potatoes in a bowl! So hearty and satisfying~ love your turkey plate :)
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