... and then i'll be done with the Thanksgiving posts -- and thinking about next weekend, when we'll be doing a psuedo-post-thanksgiving with my mom -- here was what turned out to be a great way to use up the 20 pound turkey. I mean, we were hungry but hell, that bird was half the size of my dog! I had to double this soup recipe to use it all up.
Served this during the Bears game (win! yay!) yesterday to a bunch of friends and there wasn't a bowl left uneaten.
Turkey Sage Chowder
(mine was actually turkey rosemary chowder, i guess... details....)4 bacon slices (about 4 ounces), coarsely chopped
2 cups chopped onions
1 pound russet potatoes, peeled, cut into 1/2-inch pieces
2 cups whole milk (okay, so i didn't have whole milk, so i used 1/3 cup cream and the rest water. it's probably not QUITE the same, but hey, it still tasted good. probably would have been creamier with the milk)
1 cup canned low-salt chicken broth
2/3 cup condensed cream of potato soup (i used mushroom)
2 tablespoons chopped fresh sage (i used rosemary, it's what i had left)
2 1/2 cups diced cooked turkey
Cook bacon in heavy large saucepan over medium heat until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pan.
Increase heat to medium-high, add onions and sauté until tender, about 5 minutes. Mix in potatoes, milk, broth, cream of potato soup, and 1 tablespoon sage. Bring to boil. Reduce heat to medium-low and simmer until potatoes are tender, stirring occasionally, about 10 minutes.
Add turkey meat, bacon, and remaining 1 tablespoon sage. Simmer until heated through, stirring occasionally, about 4 minutes. Season to taste with salt and pepper and serve.
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