Perfect for leftover turkey from your holiday meal, this delicious chowder is full of great flavors of the Autumn season. Quite delicious and comforting. Serve it as a meal with a crusty bread or croutons.
- 1 Tablespoon olive oil
- 3 3/4 Cups winter squash; cut into 1/4-inch cubes, divided
- 1 3/4 Cups celery root; cut into 1/4-inch cubes, divided
- 2 Quarts turkey stock
- 1/2 Cup rice; uncooked
- 1 1/4 Cups Savoy cabbage; coarsely chopped
- 2 1/4 Cups turkey meat; cooked and cubed
- salt and pepper to taste
- 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.
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