I think most of us cook a turkey for the left overs. I know I do! I’m not a huge fan of regular turkey dinner, but post turkey dinner - picking on the bird, mashed potato patties with an egg on top - that’s the best part.

This chowder is a great use of the left over turkey meat. I use all new vegetables to make it, but if you roasted potatoes, you can throw those in instead of chopping up new ones! And don’t forget the extra sage - it makes a world of difference.

Turkey Chowder

serves 4

2 carrots, chopped

3 stalks of celery, chopped

1 small onion, chopped

1 clove garlic

2 cups chopped russet potatoes

6 cups chicken stock (or turkey stock)

4 sprigs sage leaves

4 cups turkey meat

STEP 1

In a large stock pot, cook down onion, carrot and celery with garlic until tender. Season with salt and pepper.

STEP 2

Add the chopped potatoes and cook another 3-5 minutes to soften the potatoes. Add the stock and sage leaves. Bring to a boil.

STEP 3

Reduce the heat and stir regularly until the potatoes are tender and falling apart. Add the turkey, stir, and simmer low until the turkey is warmed through. Taste and season with salt and pepper as needed.

STEP 4

Serve hot with left over Thanksgiving rolls!

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