Title: Turkey-And-Cranberry Chowder
Categories: Soup Entree Poultry
Yield: 4 Servings
| 1 | | Turkey carcass |
| 4 | | Bay leaves |
| 1 | ts | Black peppercorns |
| 4 | tb | Margarine or butter |
| 1 | | Carrot; diced |
| 1 | | Celery stalk; diced |
| 1 | md | Onion; diced |
| 4 | tb | Flour |
| 10 | c | Water and/or chicken broth |
| 1 | md | Potato; peeled and diced |
| 1 1/2 | lb | Raw or cooked turkey or the meat which is left on the carc |
| 1 | ts | Salt; or as desired |
| 1/4 | c | Vinegar |
| 1/8 | c | Sugar |
| 1/2 | c | Fresh cranberries |
| 1/2 | c | Sour cream |
REMOVE THE MEAT FROM THE TURKEY CARCASS and reserve. You'll need about 1
pound of meat for dinner. Break up the carcass, wrap it in cheesecloth with
bay leaves and peppercorns and set aside. Melt the butter in a large pot,
add carrot, celery and onion and cook over medium heat, stirring
occasionally, 5 minutes. Stir in the flour, then slowly add the water and
broth. Add the carcass, cover and bring to a boil. Remove cover and cook 45
minutes. Remove and discard the carcass. Add potato and cook 10 minutes.
Place the turkey and salt in the pot and cook 10 minutes more. Meanwhile,
in a saucepan, combine the vinegar and sugar. Let cook until there is no
liquid left and the sugar begins to turn dark golden brown. Immediately add
the cranberries. Lower heat, cover and let cook 5 minutes, or until the
cranberries compote. Pour into a serving bowl. When it's time for dinner,
strain the soup into a tureen. Decorate each soup bowl with a mixture of
diced vegetables, potato and turkey. Ladle the soup at the table and pass
the cranberry compote and sour cream.