Turkey Chowder With Wild Rice Crimini And Pancetta Food
TURKEY STOCK
Provided by Rick Rodgers
Categories Soup/Stew turkey Thanksgiving Low Fat Low Cal Fall Low Cholesterol Bon Appétit
Yield Makes 10 cups
Number Of Ingredients 10
Steps:
- Heat oil in large pot over medium heat. Add onion, carrot, and celery. Cover; cook until vegetables begin to soften, stirring occasionally, about 5 minutes.
- Place turkey carcass pieces in pot and add enough cold water to cover bones (about 4 quarts).
- Bring mixture to boil and skim any foam from the surface.
- Add parsley, thyme, peppercorns, and bay leaf. Reduce heat to low, cover with lid slightly ajar, and simmer 3 hours.
- Strain stock into large bowl, pressing on solids in strainer; discard solids. Let stock stand 10 minutes; skim off fat. Boil to reduce to 10 cups or add water to measure 10 cups. Season with salt and pepper.
TURKEY CHOWDER
I tried this chowder after an ice skating party, and when I went back for more it was long gone. It is rich and creamy and absolutely melts in your mouth. It is expected and devoured at every family gathering I have, there is never any left over, and always people asking for more.
Provided by barefootcountrygirl
Categories Chowders
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions, carrots, celery in butter until soft but not brown.
- Blend in flour.
- Gradually stir in broth, then half& half.
- Cook, stirring constantly, until mixture thickens.
- Stir in salt, pepper, cayenne, and turkey.
- Stir a few minutes until turkey is heated through.
- Devour!
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