We had a beautiful, almost 24 lb turkey as part of our Christmas dinner feast. Turkey is always such a versatile and extremely frugal meat! Not only does it give a lovely main meal the leftovers can be used in so many ways including
creamed turkey casserole, one of our family favourites. You can be sure there is always a canner full of
turkey stock after we have turkey as well.
There's hot, open faced turkey sandwiches, turkey in salads, creamed turkey casserole, and turkey stock. This time I decided to make a very quick and easy turkey chowder using leftover turkey. The end result was a lovely, thick and yummy chowder just perfect for a cold winter's day!
Turkey Chowderrecipe by: Garden Gnome3 medium baked potatoes
1 medium onion
2½ c cooked turkey
1¾ c turkey stock
2 c niblet corn
2 c milk
2 cans condensed mushroom soup
¼ tsp poultry seasoning
sea salt and fresh ground pepper to taste
Bake the potatoes (or use leftover baked potatoes) then cut into bite sized cubes. Chop the onion and add to the potato in a large sauce pan. Add remaining ingredients and warm through stirring often. Ladle into serving bowls while hot.
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