Turkey doesn’t have to only be eaten once per year at Thanksgiving.
You can enjoy it anytime.
Like in this delicious turkey chowder, where I used pre-ccoked turkey pieces.
That would make this dish ideal for AFTER Thanksgiving when you’re trying to figure out what to do with the leftovers from your 90 pound turkey 🙂
Enjoy!
- 2 tbsp. grass-fed butter
- 2-3 tbsp. white rice flour (or other flour)
- 4 cups turkey or chicken stock (or water)
- 1 leek, chopped (use both white and green)
- 1 tbsp. fresh sage, minced
- 1 tsp. rosemary
- 2 to 3 garlic cloves, peeled and minced
- ½ cup celeriac root, peeled diced (or 2 celery stalks, diced)
- 2 carrots, diced
- 1 large yukon gold potato, diced
- 1 tsp. sea salt
- Freshly ground black pepper
- 1 cup cooked turkey pieces, diced
- 1 tbsp. fresh parsley, minced
- In a medium pot heat butter and flour and combine.
- Add stock and whisk with flour and butter until combined.
- Add leek, sage, rosemary, garlic, celeriac root, carrots, potato, and sea salt and pepper.
- Cover and bring to a boil.
- Reduce heat to medium and cook 15-18 minutes.
- Add diced pre-cooked turkey.
- Cook additional 1-2 minutes.
- Adjust seasoning to taste.
- Garnish with fresh parsley
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker, Herbalist and best-selling author who helps people feel happier, healthier and in control of their health. She was named one of the top 100 Most Influential Health and Fitness Experts, is the recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness their body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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White rice flour!? Shocked, shouldn’t that say brown rice flour?