Turkey Chowder

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Ingredients:
15
Yields:
1 batch
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ingredients

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directions

  • In a large kettle, combine all of the bones and any leftover skin of the roast turkey with the bouquet garni and the cloves.
  • Add the water, bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours.
  • Strain the broth through a fine sieve into a clean kettle. Let it cool, then refrigerate and, when the broth is cold, skim off the cake of fat from the top.
  • Return the turkey broth to the heat. Add the potato , carrot, green pepper, onion, garlic and marjoram.
  • Cook until the vegetables are tender, about 10 minutes and season to taste with salt and black pepper.
  • Stir in the milk mixed with the egg yolks and add, if used, the dry sherry, chopped turkey and hard-boiled eggs.
  • Just before serving, stir in the butter.
  • Serve with hot toasted, buttered crackers.

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Reviews

  1. Just TOO good. Husband loved it. Since I don't know what bouquet garni is, I omitted it. Also omitted the boiled eggs in case I needed to freeze it. After adding a couple of tsp of salt substitute, this was so so GOOD! Not having access to fresh herbs, I had to make do with dried and used 2 tsp of marjoram. I made half with the butter and half without the butter and both were great!
     
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