Turkey and Vegetable Chowder
What do you do with all those turkey leftovers from Thanksgiving while trying to prioritize getting your nutrition back in order? …I made this Turkey and Vegetable Chowder. It was so amazing and fulfilling. Even the group of teenagers at my house approved, eating several servings, leaving me no leftovers to have for lunch the next day!
Calories per serving: 380; Fat: 19g; Carbs: 8g; Protein: 40g.
This recipe makes 12 servings. Be sure to cut ingredients in half for a smaller crowd. If you do not already have cooked turkey meat see the recipe at the bottom for an easy Instant Pot way to make the turkey. Or you could even buy a couple of rotisserie chickens using chicken meat in place of the turkey meat.
Turkey Vegetable Chowder
Equipment
Large Stock Pot
Ingredients
- 1 lb lean bacon cut in bite size pieces I use Hempler's Center Cut
- 4 large celery stalks sliced
- 3 large carrots peeled and sliced
- 1/2 large sweet onion diced
- 3 lbs cooked turkey meat cut into bite-size pieces Can use left over turkey or do turkey breast and drumsticks in Instant pot. See below for instructions.
- 4 cups broth or stock, chicken or turkey
- 4 cups 1/2 and 1/2 cream
- 2 TBS gluten-free flour
- 1 tsp dried sage
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
Instructions
If Turkey meat needs to be cooked see recipe below for instructions.
Chowder
- Cook cut bacon, place in a large stockpot, cook on medium heat.
- Cook bacon all the way through. *If you can't find or don't have lean bacon, drain the fat. Add sliced celery, carrots, and onions to the cooked bacon, sauteing until tender.
- Add cooked turkey and 4 cups of broth.
- In a large glass measuring cup whisk 4 cups of cold 1/2 and 1/2 with the gluten-free flour, making sure all lumps are whisked out.
- Add 1/2 and 1/2/flour mixture to the soup. Bring to a simmer stirring often.
- When chowder begins to bubble, turn down to low.
- Mortar sage, thyme, and rosemary, add to chowder.
- Salt and pepper to taste.
Notes
This recipe makes about 12- 1.5 cup servings. Calories per serving: 380; Fat per serving: 19g; Carbs per serving: 8g; Protein per serving: 40g; Fiber per serving: 1g; Sugar per serving: 5g.
Nutrition
Serving: 1.5cupsSodium: 782.9mgSugar: 6.2gFiber: 1.5gPotassium: 263.5mgCholesterol: 119.9mgCalories: 422kcalMonounsaturated Fat: 6gPolyunsaturated Fat: 1gSaturated Fat: 10.4gFat: 26.1gProtein: 34.7gCarbohydrates: 10.8g
Tried this recipe?Let us know how it was!
Instant Pot Turkey
Equipment
Instant Pot or pressure cooker
Ingredients
- 7 lbs Whole bone-in turkey breast also known as the turkey crown
- 3 turkey drum sticks
- 1 celery stalk, cut in 1/2
- 1 peeled carrot, cut in 1/2
- 1/4 large sweet onion sliced
- 2 cups water
- 1 tsp dried thyme
- 1 tsp dried sage
- 1/2 tsp dried rosemary
- 2 TBS olive oil
- 1 1/2 tsp salt
- pepper to taste
Instructions
Stock
- Place cut carrot, celery, sliced onion, and 2 cups of water in the bottom of the Instant Pot.
- Place Instant Pot wire rack over the stock.
Turkey
- Stir together olive oil, seasonings, salt, and pepper.
- Rub the olive oil mixture all over the turkey breasts and drumsticks.
- Place in turkey breast and drum sticks in the wire rack in the Instant Pot. It will be a tight fit.
- Put Instant Pot lid on, locking it into place. Be sure the lever on top is turned to seal.
- Manual pressure cook on high for 40 min.
- When done, release the seal being careful not to burn yourself.
- Remove turkey from Instant Pot. Saving the stock if using meat for soup or chowder.
- The meat will be falling off the bone.
Nutrition
Serving: 6ozSodium: 631.8mgCalcium: 6.1mgVitamin C: 2.6mgVitamin A: 76.5IUSugar: 1.6gFiber: 0.7gPotassium: 70.1mgCholesterol: 95mgCalories: 307kcalMonounsaturated Fat: 5gPolyunsaturated Fat: 0.8gSaturated Fat: 4.3gFat: 18.1gProtein: 31.3gCarbohydrates: 3.8gIron: 11.5mg
Tried this recipe?Let us know how it was!
