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RECIPES/Soups
A wonderful use of your left-over turkey. I always add 2 cups of the left-over turkey stuffing, and any gravy that I still have. Combine this with sweet potato corn bread or sweet potato biscuits, and you have a wonderful winter meal.
Turkey Chowder
INGREDIENTS
2 cups red potatoes, cubed
1 10-ounce package frozen baby lima beans
1/2 cup onion, chopped
1/2 cup celery, sliced
1/4 teaspoon salt
4 cups turkey (or chicken) broth
1 can condensed cream of chicken soup
1 1/2 cups chopped cooked turkey
2 cups turkey stuffing (left over from Thanksgiving) (optional)
1-2 cups turkey gravy (left over from Thanksgiving) (optional)
1/2 teaspoon poultry seasoning
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1/2 cup Cheddar cheese, shredded
White pepper to taste
Instructions
In 3-quart pot, combine potatoes, limas, onion, celery and salt. Blend broth with chicken soup; add to vegetables in pot. Cook covered 35-45 minutes until vegetables are tender. Add turkey,left-over stuffing, gravy, poultry seasoning, garlic salt and pepper. Simmer 15 minutes more. To serve, ladle into soup bowls; sprinkle with Cheddar cheese.
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RECIPE FACTS

Servings: 6

Nutritional information per serving

No nutrition information available

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