Thanksgiving Chowder
Submitted by bi
A hearty post-Thanksgiving chowder with butternut squash, celery root, savoy cabbage, rice, and leftover turkey in a silky pureed broth. Use up those holiday leftovers in 45 minutes flat.
YIELD
8 servingsPREP
15 minCOOK
30 minREADY
45 minThe day after Thanksgiving, when the fridge is stuffed with leftovers and nobody wants to cook a real meal, this chowder saves the day.
Winter squash and celery root get simmered in turkey stock, then pureed into a velvety base that feels rich without a drop of cream.
More cubed squash, rice, and savoy cabbage go back in for texture, and chunks of leftover turkey turn it into a full meal.
It’s the kind of soup that makes you glad you made too much turkey.
Pro Tips
- Butternut squash is easiest to work with here, but Hubbard squash gives you an even sweeter, more intense flavor
- Save your turkey carcass and make homemade stock the night before. It makes a huge difference in this recipe
- The pureed base thickens as it sits, so add a splash of stock when reheating leftovers
- Savoy cabbage stays tender without getting mushy. Regular green cabbage works too, just give it an extra couple minutes
Ingredients
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.
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