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-> [Holidays, Soups & Stews, Thanksgiving] -> [Thanksgiving chowder Recipe] |
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Thanksgiving chowder
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| Artist: |
_ |
| Categories: |
Holidays, Soups & Stews, Thanksgiving |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1
| tbsp | Olive oil | | 3 3/4
| cup | Winter squash, cut into | | | . ?inch cubes, divided | | 1 3/4
| cup | Celery root, cut into | | | . ?inch cubes, divided | | 2
| quart | Turkey stock | | 1/2
| cup | Rice, uncooked | | 1 1/4
| cup | Savoy cabbage, coarsely | | | . chopped | | 2 1/4
| cup | Turkey meat, cooked & cubed | | | Salt & pepper to taste |
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Procedures:
| 1 | Heat the oil in a large heavy kettle. | | 2 | Add the winter squash (such as butternut or hubbard) and celery root; saute over medium heat 2 minutes. | | 3 | Add the turkey stock, bring to a boil, cover and simmer for 10 to 12 minutes, or until the vegetables are tender. | | 4 | Puree the mixture in a food processor or blender and return to the kettle. | | 5 | Add the remaining squash and celery, and the uncooked rice. | | 6 | Cook the mixture, uncovered, for 10 minutes. | | 7 | Add the savoy cabbage and cook for 5 minutes, or until the rice and vegetables are tender. | | 8 | Stir in the cubed turkey meat. | | 9 | Heat until hot. | | 10 | Season to taste with salt and pepper. | | 11 | * approximate nutritional analysis: 217 calories per ?cup serving: 19g protein, 22g carbohydrates, 6g fat (24% of calories), 5g fiber, 30mg cholesterol, 436mg sodium, 41% of the daily value for vitamin a, 35% for niacin, 25% for vitamin c ** american health -- november 1995 * |
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