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Sun, Nov. 26th, 2006, 12:31 pm
Interesting idea...

Not how I would do it, but the flavors sound very interesting.
AO

TURKEY SAGE CHOWDER


For a variation, you could throw in a cup of cooked vegetables left over from Thanksgiving to add texture to this creamy chowder. Serve the soup with chowder crackers, along with a spinach and pear salad. Purchased apple turnovers would make an ideal dessert.

click photo to enlarge
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
1 cup canned low-salt chicken broth
2/3 cup condensed cream of potato soup (from one 10 3/4-ounce can)
2 tablespoons chopped fresh sage
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.



Makes 4 servings.
Bon Appétit
November 2001

http://www.epicurious.com/cooking/menus/cooknow/recipes/105780?mbid=rss_epinr