Leftover Turkey? Click HERE

The possibilities with turkey are endless. There are soups, stews, chilis, sandwiches, hotdishes, the list goes on. Plus, no need to worry about getting sick of eating turkey day in and day out, turkey freezes quite well!

Turkey Chowder
- 3 cups bone broth
- 1/4 cup butter
- 1/4 cup flour
- 2 cups turkey
- 4 cups sharp cheddar cheese
- 2 large potatoes, diced (peeled if you wish)
- 2 carrots, diced (peeled if you wish)
- 1/2 cup celery, chopped
- 1/2 cup onion, chopped
- 1 tsp salt, 1/2 tsp pepper
- 1 teaspoon basil
- 1 bay leaf

In a dutch oven or stock pot, combine broth, potatoes, carrots, celery, onion, salt and pepper, basil, and bay leaf. Bring to a boil and reduce to a simmer for 15 minutes or until vegetables are tender. Add turkey. In a saucepan, melt butter and stir in flour. Slowly stir in milk. Add cheese (freshly grated cheese will melt best!) and add into broth/vegetable mix. Garnish with shredded cheese. 

Full disclosure: I do not ever measure anything out when I cook. A few stalks of celery, a medium onion... close enough for me! Also, I always salt and pepper/season to taste. The original recipe calls for 15 ounces Velveeta, but I always opt to use sharp cheddar cheese instead.