Leftover Turkey Chowder

I hope you have some leftovers...because this is by far

the tastiest CHOWDA. Making dumplings out of all

the stuffing was incredible. Enjoy!

Leftover Turkey Chowder

3 cups stuffing

1 1/2 cups of corn

3 tablespoons parsley, chopped

3 tablespoons chives, chopped

1 large egg, beaten

1/4 lb. bacon cut into cubes

2 tablespoons butter

2 onions, diced

3 celery ribs, diced

2 cloves garlic, minced

1 bay leaf

4 teaspoons flour

3 cups turkey or chicken stock

1/2 pound fingerling potatoes, cut into rounds

1 1/2 cups half and half

1 1/2 cups turkey, diced

salt and pepper

1) Heat oven to 350*. In a bowl crumble stuffing and add

1/2 cup of corn, 1 tablespoon each of parsley and chives,

gently combine the egg. Dollop tablespoons size stuffing

mixture on a parchment lined baking sheet. Bake 15 min

or until golden.

2) Saute the bacon in a medium stockpot and cook until

crisp. Remove and place on a paper towel lined plate.

Add butter to remaining bacon fat. Then add onions, celery

garlic and bay leaf to the pan. Saute until soft but not brown.

Add the flour and cook 1 minute. Slowly stir in stock.

3) Add potatoes and simmer until they are cooked through.

About 10 min. Remove bay leaf. Stir in half & half. Simmer

until slightly thickened. Add turkey, remaining corn, herbs

and reserved bacon to the chowder. Simmer until heated

through. Season with salt and pepper. Garnish with crispy

stuffing dumplings.