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