Turkey Chowder

Name: Turkey Chowder
Ingredients: 1 turkey carcass, roasted, leftover; 2 quarts water, cold; to taste bouquet garni; 2 whole cloves; 1 cup potato, finely diced; 12 cup carrot, finely diced; 14 cup green pepper, finely chopped; 13 cup onion, chopped; 1 clove garlic; 2 sprigs marjoram; 2 cups milk, scalded and cooled; 2 egg yolks, beaten; 1 12 tablespoons unsalted butter or 2 -3 tablespoons sherry wine; 34 cup turkey meat, chopped; 2 eggs, hard-boiled and chopped

15 ingredients

10 steps

Ingredients

1 turkey carcass, roasted, leftover
2 quarts water, cold
to taste bouquet garni
2 whole cloves
1 cup potato, finely diced
12 cup carrot, finely diced
14 cup green pepper, finely chopped
13 cup onion, chopped
1 clove garlic
2 sprigs marjoram
2 cups milk, scalded and cooled
2 egg yolks, beaten
1 12 tablespoons unsalted butter or 2 -3 tablespoons sherry wine
34 cup turkey meat, chopped
2 eggs, hard-boiled and chopped

Directions

1

In a large kettle, combine all of the bones and any leftover skin of the roast turkey with the bouquet garni and the cloves.
2

Add the water, bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours.
3

Strain the broth through a fine sieve into a clean kettle.
4

Let it cool, then refrigerate and, when the broth is cold, skim off the cake of fat from the top.
5

Return the turkey broth to the heat.
6

Add the potato , carrot, green pepper, onion, garlic and marjoram.
7

Cook until the vegetables are tender, about 10 minutes and season to taste with salt and black pepper.
8

Stir in the milk mixed with the egg yolks and add, if used, the dry sherry, chopped turkey and hard-boiled eggs.
9

Just before serving, stir in the butter.
10

Serve with hot toasted, buttered crackers.