Leftover turkey chowder

    1 hour

    An all-in-one dish that is perfect when you have a lot of leftover turkey. Add additional vegetables to make the dish even more hearty.

    9 people made this

    Serves: 4 

    • 900ml chicken stock
    • 500g cubed cooked turkey
    • 1 1/2 teaspoons dried oregano
    • 1 teaspoon dried basil
    • 1 teaspoon dried sage
    • salt and freshly ground black pepper, to taste
    • 100g uncooked long grain rice
    • 1 tablespoon olive oil
    • 3 cloves garlic, minced
    • 1 onion, finely chopped
    • 2 carrots, finely chopped
    • 350g mushrooms, sliced
    • 3 tablespoons plain flour
    • 250ml milk, or as needed

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. In a large saucepan, bring chicken stock to the boil. Stir in turkey and season with oregano, basil, sage, salt and pepper. Add rice; reduce heat. Cover and simmer until rice is tender, 20 to 25 minutes.
    2. Meanwhile, heat olive oil in a saucepan over medium heat. Saute garlic, onion, carrots and mushrooms until tender. Thoroughly mix in flour. Transfer to stock mixture.
    3. Stir milk into the mixture till you achieve your desired consistency. Continue to cook, stirring occasionally, until thickened, about 10 minutes.

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