Thanksgiving Chowder
Yield
8 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 3 ¾ | cups |
winter squash
cut into 1/4inch cubes, divided |
*
|
| 1 ¾ | cups |
celeriac root
cut into 1/4inch cubes, divided |
*
|
| 2 | quarts |
turkey stock
|
* |
| ½ | cup |
rice
uncooked |
|
| 1 ¼ | cups |
cabbage
savoy, coarsely chopped |
|
| 2 ¼ | cups |
turkey
cooked and cubed |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 887 | ml |
winter squash
cut into 1/4inch cubes, divided |
*
|
| 414 | ml |
celeriac root
cut into 1/4inch cubes, divided |
*
|
| 2 | quarts |
turkey stock
|
* |
| 118 | ml |
rice
uncooked |
|
| 296 | ml |
cabbage
savoy, coarsely chopped |
|
| 532 | ml |
turkey
cooked and cubed |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Heat the oil in a large heavy kettle.
Add the winter squash (such as butternut or Hubbard) and celery root; sauté 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.
Purée 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.
