Turkey Chowder

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.




2 cups red potatoes, cubed 1 10-ounce package frozen baby lima beans ½ cup onion, chopped ½ cup celery, sliced ¼ teaspoon salt 4 cups turkey (or chicken) broth 1 can condensed cream of chicken soup 1½ cups chopped cooked turkey 2 cups turkey stuffing (left over from Thanksgiving) (optional) 1-2 cups turkey gravy (left over from Thanksgiving) (optional) ½ teaspoon poultry seasoning ¼ teaspoon garlic salt ⅛ teaspoon pepper ½ cup Cheddar cheese, shredded White pepper to taste

Nutritional information

No nutrition information available


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.