Thanksgiving Chowder Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
3 3/4 cup: Winter squash, cut into
. 1/4-inch cubes, divided
1 3/4 cup: Celery root, cut into
. 1/4-inch cubes, divided
2 quart: Turkey stock,
1/2 cup: Rice, uncooked
1 1/4 cup: Savoy cabbage, coarsely
. chopped,
2 1/4 cup: Turkey meat, cooked & cubed
Salt & pepper to taste,
Directions:
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 **
Source from luhu.jp
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 **
Source from luhu.jp