Thanksgiving chowder Recipe

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Thanksgiving chowder

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Categories:	Holidays, Soups & Stews, Thanksgiving	Rating:	0
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Ingredients:

1	tbsp	Olive oil
3 3/4	cup	Winter squash, cut into
		. ?inch cubes, divided
1 3/4	cup	Celery root, cut into
		. ?inch cubes, divided
2	quart	Turkey stock
1/2	cup	Rice, uncooked
1 1/4	cup	Savoy cabbage, coarsely
		. chopped
2 1/4	cup	Turkey meat, cooked & cubed
		Salt & pepper to taste

Procedures:

1	Heat the oil in a large heavy kettle.
2	Add the winter squash (such as butternut or hubbard) and celery root; saute over medium heat 2 minutes.
3	Add the turkey stock, bring to a boil, cover and simmer for 10 to 12 minutes, or until the vegetables are tender.
4	Puree the mixture in a food processor or blender and return to the kettle.
5	Add the remaining squash and celery, and the uncooked rice.
6	Cook the mixture, uncovered, for 10 minutes.
7	Add the savoy cabbage and cook for 5 minutes, or until the rice and vegetables are tender.
8	Stir in the cubed turkey meat.
9	Heat until hot.
10	Season to taste with salt and pepper.
11	* approximate nutritional analysis: 217 calories per ?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 *