Thanksgiving Chowder

Recipe Ingredients

1 tablespoon	15ml	Olive oil
3 3/4 cups	888ml	Winter squash - cut into
1		/ /4 inch cubes - divided
1 3/4 cups	192g / 6.8oz	Celery root - cut into
1		/ /4 inch cubes - divided
2		Turkey stock
1/2 cup	80g / 2.8oz	Rice - uncooked
1 1/4 cups	182g / 6.4oz	Savoy cabbage coarsely chopped
2 1/4 cups	140g / 4.9oz	Turkey meat - cooked and cubed
		Salt and pepper to taste

Recipe Instructions

Heat the oil in a large heavy kettle. Add the winter squash (such as butternut or Hubbard) and celery root; saute over medium heat 2 minutes. Add the turkey stock, bring to a boil, cover and simmer for 10 to 12 minutes, or until the vegetables are tender. Puree the mixture in a food processor or blender and return to the kettle.

Add the remaining squash and celery, and the uncooked rice. Cook the mixture, uncovered, for 10 minutes. Add the savoy cabbage and cook for 5 minutes, or until the rice and vegetables are tender. Stir in the cubed turkey meat. Heat until hot. Season to taste with salt and pepper.

** American Health -- November 1995 **

Source:
"Season's Greetings," by Marlene Sorosky

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.