We are like you in wanting some interesting and new ways to use our left-over turkey. With the snow still falling in lovely sheets of white, this warm chowder is just what is needed.
Turkey Corn Chowder
Serves 6
2 tablespoons butter
1 small red onion, chopped
1 large carrot, diced
1 stalk celery, diced
6 cups chicken stock
2 leftover turkey leg bones, optional
2 leftover turkey wings or wing tips, optional
1 large baking potato, diced
2 (14 3/4-ounce) cans cream-style corn
1 red bell pepper, roasted, peeled, and diced
2 to 3 cups leftover turkey meat (white or dark), cut into 1-inch pieces
Salt, pepper
Melt butter in saucepan and cook onion, carrot and celery until softened, about 10 minutes.
Add chicken stock, bones and wings then bring to boil. Reduce heat and simmer. Add potato and simmer until tender, about 15 minutes. Remove wings and leg bones. Add corn, pepper and turkey. Simmer 5 minutes. Season to taste with salt and pepper. Serve hot.
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Grilled Vegetable Turkey Pita
2 small zucchini, cut in 1/4-inch slices lengthwise
1 red onion, cut in 1/4-inch slices
1 large tomato, cut in 1/4-inch slices
1 green bell pepper, cored, seeded and sliced in 1/4-inch strips
1 tablespoon olive oil
1/2 teaspoon salt
Fresh-ground black pepper, to taste
8 ounces cooked turkey
4 pita rounds, cut in half crosswise
1/2 cup bottled creamy Greek-style dressing with feta cheese
Heat gas or charcoal grill or grill pan over medium heat. Brush zucchini, onions, tomatoes and bell pepper pieces with olive oil. Cook in batches, turning vegetables once, 6 minutes until vegetables show grill marks and are crisp-tender. Season with the salt and pepper; set aside.
Slice turkey into 1/4-inch slices. Place one-quarter of the turkey into one pita half; add one-quarter of the grilled vegetables. Repeat with remaining pita halves, turkey and vegetables. Drizzle a tablespoon dressing over the filling in each half pita. Makes 4 servings.
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