Thanksgiving chowder
Yield: 8 Servings
Ingredients:
- 1 tb Olive oil
- 3 3/4 c Winter squash; cut into . 1/4-inch cubes divided
- 1 3/4 c Celery root; cut into . 1/4-inch cubes divided
- 2 qt Turkey stock
- 1/2 c Rice; uncooked
- 1 1/4 c Savoy cabbage; coarsely . chopped
- 2 1/4 c Turkey meat; cooked & cubed
Instructions:
Salt & 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. * Approximate nutritional analysis: 217 calories per 1/4-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 **
