Thanksgiving Chowder

Yields:	8 servings
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	Preparation	15 minutes
	Cooking	30 minutes
	Ready In	45 minutes

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Ingredients

1	tablespoon	olive oil
3 3/4	cups	winter squash	cut into 1/4inch cubes, divided
1 3/4	cups	celery root	cut into 1/4inch cubes, divided
2	quarts	turkey stock
1/2	cup	rice	uncooked
1 1/4	cups	cabbage	savoy, coarsely chopped
2 1/4	cups	turkey	cooked and cubed
1	x	salt and black pepper	to taste

Directions

Heat the oil in a large heavy kettle.

Add the winter squash (such as butternut or Hubbard) and celery root; sauté 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.

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Member Review

Cheesy Ham Bake

My family loved this simple easy meal, even my very picky son! Since my son is graduating from high school this year and he likes it so well it will be part of our open house buffet. It's also inexpensive to make. The only changes I would make would be to add at least twice the salt and pepper. I'm not one to use a lot of salt, but everyone was adding salt and pepper. The second time I made it I doubled both and they were all still adding. Otherwise it's great. Thanks!

Reviewed by Jewels51

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