Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPoultry - Turkey Soup - Turkey Chowder
Famous Authors (View All Authors)
Poultry - Turkey Soup -  Turkey Chowder Post by :pm-mlm.com Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1529

Click below to download : Poultry - Turkey Soup - Turkey Chowder (Format : PDF)

Poultry - Turkey Soup - Turkey Chowder

Stock:
1 turkey carcass
water to cover
1 whole onion, peeled and cut in half
4 whole celery stalks, with leaves attached
1 carrot, scrubbed and cut in fourths
4 whole cloves garlic
1 bay leaf

Chowder:
8 cups turkey stock
2 cups nonfat milk
5 medium potatoes, peeled and diced or leftover mashed potatoes
3 carrots, peeled and diced
3 celery stalks, diced
1 up frozen lima beans
2 oz. small shell noodles
2 cups slivered fresh chard
1 cup fresh or frozen peas
turkey meat from carcass
1/4 cup chopped parsley
1 tsp. dried marjoram
1 tsp. fresh pepper
salt to taste
1 cup lite evaporated milk
2 tbsp. arrowroot mixed with 4 tbsp. water, optional


Totally remove skin from carcass and put in a stock pot. Cover with water, add onion, celery, carrot, garlic and bay leaf. Cover and cook 2 hours.

Remove carcass and strain liquid. Remove as much turkey meat as you can and save. Refrigerate stock overnight and remove fat from top in the morning.

Put stock, milk, potatoes, carrots and celery in a soup pot. Cook 30 minutes. Add lima beans, noodles, chard, peas, turkey meat, parsley, marjoram, and pepper. Cook 20 more minutes. Remove from heat, season with salt if desired, stir in evaporated milk. Return to heat, stir well. Cook on low heat for 3 minutes. Do not let boil. Thicken with arrowroot mixture if a thicker chowder is desired.
If you like this book please share to your friends :
NEXT BOOKS

Poultry - Turkey Soup -  Turkey Corn Chowder Poultry - Turkey Soup - Turkey Corn Chowder

Poultry - Turkey Soup -  Turkey Corn Chowder
4 boullion cubes turkey carcass and extra meat 3 large potato's (cubed and peeled) 4 carrots (peeled and chopped) 1 large onion (chopped) 2 (15 oz.) cans corn (with liquid)1 cup sour cream mixed with 4 tbl. cornstarch6 oz. shredded sharp Cheddar cheesePlace first 5 ingredients in pot. Cover with water and cook 30 minutes. Remove carcass. Add corn and cook 10 minutes. Remove from heat and add remaining ingredients. Cook on low till thickened (may need extra cornstarch).
PREVIOUS BOOKS

Poultry - Turkey Soup -  Turkey-stuffing Soup Poultry - Turkey Soup - Turkey-stuffing Soup

Poultry - Turkey Soup -  Turkey-stuffing Soup
1 roasted turkey carcass, broken into pieces 2 1/2 half quarts cold water 3 carrots, thickly sliced 3 celery stalks with leaves, sliced 1 onion, chopped 1/2 cup chopped parsley 1 bay leaf 2 tsp. dried thyme crumbled 2 1/2 C leftover turkey stuffing 2 C turkey gravy Salt Combine all the above ingredients and bring to a boil, then reduce heat to simmer. Stir and break up all clumps of stuffing. Simmer, covered, about 1 1/2 hours. Remove carcass, saving any meat that can be stripped, and add up to 1 1/2 C of water if necessary to replace evaporation.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT