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Turkey-Sage Chowder

Turkey-Sage Chowder

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  • 4 bacon slices (about 4 ounces), coarsely chopped
  • 1 pound russet potatoes, peeled, cut into 1/2-inch pieces
  • 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

Recipe Preparation

  • 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.

Recipe by Melanie Barnard, Brooke Dojny,Photos by D sha Wright EwingReviews Section

Roast turkey and winter vegetable chowder

I can’t think of a better way to use up leftover turkey than in a hearty, chock-full-of-vegetables chowder such as this one.

Walk the produce aisles and see what vegetables look fresh. Butternut squash is always firm and plentiful in winter. Choose Swiss chard, with either red or pale white ribs, or substitute kale. Red potatoes and onions are always stacked high. Zucchini isn’t just a summer vegetable--it’s available year-round and a great last-minute addition to the pot.

And if you feel like making turkey stock from the leftover carcass, do so otherwise, canned chicken broth works perfectly well here.

Morgan is author of “Cooking for the Week: Leisurely Weekend Cooking for Easy Weekday Meals,” (Chronicle Books, $18.95).

Cook bacon in 5-quart stockpot or Dutch oven over medium heat until browned, 5 minutes. Remove with slotted spoon to plate. Set aside. Pour off all but 2 tablespoons bacon fat and return pot to medium heat. Add onion and celery. Saute until vegetables are soft but not browned, 3 to 5 minutes.

Add potatoes, squash and turkey stock or broth. Bring to boil, reduce heat to a simmer. Partially cover pot, and cook until potatoes are tender, about 15 minutes. Add zucchini, Swiss chard, turkey, sage, thyme and reserved bacon. Cook 5 minutes longer. Add salt and pepper to taste. Ladle soup into warm bowls or mugs.

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This is, in fact, a carrot cake—even though at first glance, it seems to have almost nothing in common with the chunky sort of spice cake.

Recipe Summary

  • 1 tablespoon olive oil
  • ½ cup chopped red onion
  • 1 clove garlic, minced
  • ¾ cup thinly sliced carrots
  • ½ cup chopped celery
  • ⅓ cup diced red bell pepper
  • 2 cups turkey stock
  • 1 cup diced cooked turkey
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons lemon zest
  • 2 cups fresh baby spinach leaves
  • 1 pinch sea salt
  • fresh ground black pepper to taste

Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in hot oil until fragrant, about 2 minutes. Add carrots, celery, and red bell pepper cook and stir until carrots begin to soften, 8 to 10 minutes.

Pour turkey stock into vegetable mixture and bring to a boil. Reduce heat to low and simmer until flavors blend, about 20 minutes.

Stir cooked turkey, lemon juice, and lemon zest into turkey stock mixture simmer until heated through, about 5 minutes. Add spinach leaves, salt, and black pepper simmer until spinach wilts and turns bright green, 1 to 2 minutes.

The Recipe: Christmas Leftovers

After the big meal of turkey, stuffing and all that fun stuff, one is often left with bits and pieces of the meal that just seem like extras. Instead of throwing them out, I have given you three different recipes where you can use that already cooked turkey.

Yes, I also suggest you serve your other leftovers with these dishes – whether its a mash or greens and a side of stuffing, I assure you they will be just as appetizing the day after.

All recipes are courtesy of

Turkey-Sage Chowder

  • 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.

Turkey Chopped Salad with Spicy Avocado Dressing

  • 1 large avocado, halved, pitted
  • 1 1/2 tablespoons fresh lime juice
  • 1 1/2 teaspoons chili-garlic sauce
  • 3 tablespoons olive oil
  • 2 cups diced cooked maple-honey turkey (about 10 ounces)
  • 1 cup diced peeled jicama
  • 1 cup diced red onion
  • 1 large red bell pepper, diced
  • 1/2 cup plus 1 tablespoon chopped fresh cilantro
  • Romaine lettuce leaves

Scoop avocado flesh into mini processor. Add lime juice, chili-garlic sauce, and olive oil and process until smooth. Season dressing generously with salt and pepper.

Mix turkey, jicama, red onion, bell pepper, and 1/2 cup cilantro in large bowl. Add avocado dressing toss to coat. Season with salt and pepper. Divide lettuce leaves among plates. Spoon salad into center and sprinkle with 1 tablespoon cilantro.

Turkey Chilaquiles

  • 2 tablespoons vegetable oil
  • 1 1/2 cups chopped red onion, divided
  • 2 cups diced cooked turkey
  • 1 4-ounce can diced green chiles
  • 3 cups purchased medium-hot salsa with chipotles and garlic (from about two 16-ounce jars)
  • 4 cups unsalted tortilla chips
  • 2 cups crumbled queso fresco or Cotija cheese, or grated 4-cheese Mexican blend
  • 1/4 cup chopped fresh cilantro
  • Crema mexicana or sour cream

Preheat oven to 450°F. Heat 2 tablespoons oil in heavy large ovenproof skillet. Add 1 1/4 cups onion sauté until onions begin to soften, about 5 minutes. Add turkey and chiles sauté 3 minutes. Stir in salsa simmer until heated through, about 3 minutes. Season with salt and pepper. Stir in chips. Sprinkle with cheese. Place skillet in oven bake just until cheese melts, about 5 minutes. Sprinkle with remaining 1/4 cup onion and cilantro drizzle with cream and serve.

Best Fish Chowder Recipes

Today marks the 50th anniversary of John F. Kennedy’s assassination. Political commentators are musing on the president’s enduring legacy gossips are surmising about his alleged affairs conspiracy theorists continue to pore over the Warren Report. As for us—we find ourselves wondering what the former president liked to eat.

Fortunately, the Kennedy Library provides an answer. In March 1961, a handicapped girl named Lynn Jennings wrote to Kennedy asking what he liked to eat. “Please reply to her, ” Kennedy’s secretary advised in a handwritten memo. “She will be extremely happy. Do not mention anything in the letter about her handicap please!”

Kennedy passed along the recipe for New England Fish Chowder, one of his favorite dishes. You can see it below—dig that sturdy ‘60s typeface!—and make it in his honor. If your chowder druthers lie elsewhere, try our New England Clam Chowder, pictured above, or our Corn and Crab Chowder. (Next week, you can put your leftover turkey to good use by making some Turkey-Sage Chowder.)

Pan-fried Turkey Sage Scotch Eggs

Place the beaten egg in a shallow dish. Place the matzo meal in a separate dish. Set aside. Heat 1 inch in a skillet.

Separate the sausage into 12 equal portions. Form each into a 1/4 inch thick patty. Place the egg in the center of each sausage. Wrap the sausage completely around the egg. Dip in beaten egg then dredge in crumbs. Fry the eggs in batches, turning frequently, until browned on all sides.

Drain on paper towel-lined plates.

My thoughts:

I love the idea of Scotch eggs but when prepared traditionally, they are a bit heavy. So when I saw turkey sausage at the store, I know I had to try a “lighter” version. Rather than deep frying, I fried them in a shallow bit of oil. It was a bit more hands-on than just dropping them into a vat of oil because I had to turn them frequently but it wasn’t more difficult. The result? Flavorful, less heavy Scotch eggs!

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Turkey-Sage Chowder - Recipes

Provided by barefootcountrygirl

  • Saute onions, carrots, celery in butter until soft but not brown.
  • Blend in flour.
  • Gradually stir in broth, then half& half.
  • Cook, stirring constantly, until mixture thickens.
  • Stir in salt, pepper, cayenne, and turkey.
  • Stir a few minutes until turkey is heated through.
  • Devour!

  • 1 cup finely chopped green onion
  • 1 cup finely chopped carrot
  • 1 cup finely chopped celery
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups turkey broth or 2 cups chicken bouillon
  • 2 cups half-and-half
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 dash cayenne pepper
  • 2 cups diced cooked turkey (canned turkey works just as well, I use about four of those "tunafish" sized cans)


This rich and creamy homemade chowder is a delicious way to use up that leftover holiday turkey. It'll be on the table in 35 minutes and will soar to the top of your family's favorite soup list.

Recipe From

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips,Swanson®

  • Combine potatoes, mixed vegetables, onions, celery, parsley and Swanson® Chicken Broth in a large saucepan. Bring to a boil over medium heat reduce heat, cover, and simmer gently until vegetables are tender, about 10 minutes. Stir in turkey and poultry seasoning.
  • Whisk flour and the half-and-half together until smooth. Stir mixture slowly into the saucepan. Stir until slightly thickened, or until mixture reaches a chowder-like consistency. Add sriracha sauce, salt, and pepper, mixing well.
  • Ladle into soup bowls garnish with crumbled bacon.

  • 2 cups peeled and diced potatoes
  • 2 cups frozen mixed vegetables
  • ¼ cup chopped onion
  • ¼ cup finely chopped celery
  • 1 teaspoon chopped fresh parsley
  • 2 cups Swanson® Chicken Broth
  • 1 ½ cups diced cooked turkey
  • ½ teaspoon poultry seasoning
  • ¼ cup all-purpose flour
  • 1 ½ cups fat free half-and-half
  • ½ teaspoon sriracha chili garlic sauce
  • salt and pepper to taste
  • 2 slices bacon - cooked and crumbled


The smoked turkey in this recipe adds a great flavor, but you can use cooked chicken if you prefer.

Recipe From

Categories Soups, Stews and Chili Recipes,Chowders,Corn Chowder Recipes

  • Place the potatoes into a pot and cover with salted water bring to a boil, reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Cut the meat from the turkey legs, discarding the bones and tendons. Chop the turkey meat and set aside.
  • Heat the butter in a soup pot over medium heat cook the onion in the butter until translucent, about 8 minutes. Sprinkle the flour over the butter and onion stir constantly until the butter and flour form a paste. Allow the paste to fry for about 1 minute. Whisk in the chicken broth, potatoes, turkey meat, and corn stir until the mixture comes to a low boil and thickens, about 5 minutes. With a potato masher, slightly mash the potatoes and vegetables until the potatoes look rounded off. Pour in the cream, bring soup back to a simmer, and allow to cook without boiling for 5 minutes, stirring constantly. Season to taste with salt and black pepper.

  • 3 potatoes, peeled and diced
  • 2 smoked turkey legs
  • ¼ cup butter
  • 1 large onion, chopped
  • 3 tablespoons all-purpose flour
  • 1 (32 ounce) carton chicken broth
  • 1 (16 ounce) package frozen corn
  • 1 quart light cream
  • salt and ground black pepper to taste


This warming chowder is a fantastic way to use leftover turkey (and works great with rotisserie chicken, too.) Smoky bacon, earthy cumin, and mild green chiles add tons of flavor to this hearty soup.

Recipe From

Categories Soup/Stew,turkey,Thanksgiving,Kid-Friendly,Corn,Fall,Winter,Small Plates

  • In a large pot over medium heat, cook bacon until crisp, 8 to 10 minutes. Drain on a paper towel and crumble into small pieces and set aside, reserving the fat in the pot.
  • Pour off all but 1 tablespoon fat, return the pot to medium heat, and add onion, carrot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add bell pepper and cook, stirring occasionally, for 3 minutes more. Add jalapeño and cumin and cook, stirring, 1 minute more.
  • Add broth, sweet potato, chiles, oregano, and bay leaves and bring to a simmer. Cook until sweet potato is tender, about 10 minutes. Stir in the turkey or chicken and corn and cook until warmed through, 3 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and half-and-half. Continue to cook until just warmed through. Taste and adjust seasoning, thinning the chowder with another 1/4 cup half-and-half, if desired.
  • Serve chowder topped with crumbled bacon, scallions, and parsley.
  • 6 slices bacon (4 ounces)
  • 1 medium yellow onion, chopped
  • 1 medium carrot, sliced into 1/4-inch thick rounds (halved lengthwise if large)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 red bell pepper, seeded and chopped
  • 1/2 medium jalapeño, finely chopped, plus more to taste
  • 1 teaspoon ground cumin
  • 6 cups (48 ounces) homemade or store-bought low-sodium chicken or turkey broth
  • 1 medium sweet potato (about 1 pound), peeled and cut into 1/2-inch cubes
  • Two 4-ounce cans mild diced green chiles, drained
  • 2 teaspoons dried oregano
  • 2 dried bay leaves
  • 4 cups shredded turkey or rotisserie chicken
  • 10 ounces frozen corn, thawed
  • 3/4 cup half-and-half, plus more to taste
  • Sliced scallions, for serving
  • Chopped parsley, for serving


This comforting turkey noodle soup, made with homemade turkey stock, is perfect for warming up on a chilly night.

Recipe From

Provided by Martha Stewart

Categories Food & Cooking,Soups, Stews & Stocks,Soup Recipes

  • In a 6-quart saucepan, melt butter over medium-high. Add celery, carrots, onion, and 1/2 teaspoon salt and cook until onion softens, about 3 minutes.
  • Add stock and bring to a rapid simmer. Add noodles, rosemary, 2 teaspoons salt, and 1/4 teaspoon pepper and simmer until noodles are tender, 10 to 12 minutes. Add turkey and heat through.

  • 2 tablespoons unsalted butter
  • 2 celery stalks, diced medium
  • 3 carrots, cut into 1/4-inch-thick rounds
  • 1 medium white onion, diced medium
  • Coarse salt and ground pepper
  • 8 cups Easy Turkey Stock
  • 2 cups wide egg noodles
  • 1 sprig rosemary, about 2 inches long
  • 3/4 pound shredded cooked turkey


My mother always prepared a holiday turkey much larger than our family could ever eat in one meal so there'd be plenty of leftovers. That's one tradition I've kept up. This hearty soup uses a lot of turkey and is great after watching football games and raking leaves. -Kathleen Harris, Galesburg, Illinois

Recipe From

Provided by Taste of Home

Yield 8 servings (2 quarts).

  • In a large kettle, saute onion and celery in butter until tender, about 10 minutes. Stir in flour and seasonings gradually add milk. Bring to a boil cook and stir for 2 minutes or until thickened. Add turkey and carrots. Add enough broth until soup is desired consistency. Cover and simmer for 15 minutes. , Add peas cover and simmer for 15 minutes or until vegetables are tender.

  • 1 large onion, chopped
  • 3 celery ribs with leaves, cut into 1/4-inch pieces
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon each dried thyme, savory and parsley flakes
  • 1-1/2 cups milk
  • 4 cups cubed cooked turkey
  • 5 medium carrots, cut into 1/4-inch pieces
  • 1 to 2 cups turkey or chicken broth
  • 1 package (10 ounces) frozen peas

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Cooking On A Budget

This site is dedicated to showing you that even with a limited grocery budget you can cook good meals for your family. There are lots of menu plans, helpful advice and tips and many tried and true recipes. Some of them from my family archives. I hope you enjoy your visit here at Cooking On A Budget.

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Turkey Meat Loaf with Sage Gravy

in a lot less time than it takes to put together a Thanksgiving meal.

Meat loaf is one of those things that I have to be honest about. I've not mastered a great meat loaf. I made a version of my mother's and I thought it was okay, but the family didn't like it. As soon as they spotted me adding sour cream to it they already had formed their opinion. I tried again about four weeks ago using beef and attempting to make it like my employee did at my to go food restaurant using a bottled barbecue sauce. That was an epic fail and I tossed it out. I didn't think I would ever again attempt meatloaf until I found this Williams-Sonoma recipe for turkey meat loaf.
Let me say that I have adjusted the amount of fresh rosemary from two teaspoons down to one teaspoon in the ingredients list. Even for my rosemary loving pallet it was too much. I know fresh rosemary is very powerful but decided that making this the first time I would follow the recipe exactly. Another case in point that I should have followed my gut instincts. Other than that, I loved the overall flavor and texture and the ease with which it comes together. The only other thing I changed was to make a slurry with cornstarch and water versus making a roux with butter and flour for the gravy.

  • 1 1/4 lbs. ground turkey
  • 1 egg
  • 1 tbsp. tomato paste
  • 3/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/3 cup dried plain bread crumbs
  • 1/2 cup onion - finely chopped
  • 1/2 cup celery - finely chopped
  • 2 tbsp. fresh parsley - finely chopped
  • 1 tsp. fresh rosemary - finely chopped
  • cooking spray
  • 2 tbsp. water
  • 2 tbsp. cornstarch
  • 2 cups chicken or turkey broth
  • 2 tsp. fresh sage - finely chopped
  • salt and black pepper to taste
  1. Preheat your oven to 350°.
  2. Lightly spray your 9 x 13 inch baking sheet.
  3. In the bowl combine the egg, tomato paste, 3/4 teaspoon salt, 1/4 teaspoon black pepper until fully incorporated.
  4. To that add in the ground turkey, bread crumbs, onion, celery, parsley and rosemary. Mix until just combined - do not overwork it.
  5. Scoop the mixture out onto the baking dish and form a loaf or circle.
  6. Bake in a preheated 350° about 1 1/4 hours or until the temperature registers 165°. You can take it out at 160° and it will raise to 165° as it rests.
  7. While it's baking, check to see if the cooking juices are threatening to burn and if so add 1/4 cup water to the pan.
  8. When finished transfer the meat loaf to a platter.

  1. If you are using a glass baking dish, as soon as you remove the turkey to a platter, pour some of the broth in and whisk around getting up all the good bits from the bottom of the pan. DO NOT put it directly on heat. (On the other hand if you are using a coated baking pan you can use it to make the gravy without transferring liquid to a sauce pot.
  2. Strain your liquid using a fine mesh strainer and add the strained liquid to a small sauce pot.
  3. Make a slurry mixture with the cornstarch and water.
  4. Bring the liquid up to a boil and whisk in the slurry mixture until the gravy thickens.
  5. Add in the chopped sage and simmer for a few minutes. Taste and adjust for any additional salt or pepper before serving.

What I love about this recipe is that if you happen to get your ingredients on sale you save even more money. So look for ground turkey on sale, the broth, and the vegetables and plan on making this herbaceous meat loaf. While the weekend affords us more time in the kitchen, this meat loaf can be made ahead, wrapped, refrigerated and pulled out to cook any night of the work week.

I also think that this recipe is perfect for just two people to make at Thanksgiving. You get that Thanksgiving feel without the high cost and without having to fuss roasting a whole Turkey!

Watch the video: Tradiční americký recept na pečená krůta s bylinkami, pečenými bramborami a brusinkovou omáčkou (September 2022).


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