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February 2019

Thanksgiving Recipes

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Thanksgiving Chowder Recipe

Thanksgiving Chowder recipe and other thanksgiving recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Thanksgiving Chowder recipe  PDF


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 and amp cubed
Salt and amp 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
mi ture in a food processor or blender and return to the kettle. Add the remaining squash and celery, and the uncooked rice. Cook the mi ture, 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. Appro imate 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

Thanksgiving Chowder recipe and other thanksgiving recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
631 people have voted
Last Reviewed on 2019-02-20



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