*  Exported from  MasterCook  *
 
                        TURKEY-AND-CRANBERRY CHOWDER
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Main Dish
                 Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Turkey carcass
    4                    Bay leaves
    1       t            Black peppercorns
    4       tb           Margarine or butter
    1                    Carrot -- diced
    1                    Celery stalk -- diced
    1       md           Onion -- diced
    4       tb           Flour
   10       c            Water and/or chicken broth
    1       md           Potato -- peeled and diced
    1 1/2   lb           Raw or cooked turkey
                         - or the meat which is
                         - left on the carcass, diced
    1       t            Salt -- or as desired
      1/4   c            Vinegar
      1/8   c            Sugar
      1/2   c            Fresh cranberries
      1/2   c            Sour cream
 
   REMOVE THE MEAT FROM THE TURKEY CARCASS and reserve. You'll need about 1
   pound of meat for dinner. Break up the carcass, wrap it in cheesecloth with
   bay leaves and peppercorns and set aside. Melt the butter in a large pot,
   add carrot, celery and onion and cook over medium heat, stirring
   occasionally, 5 minutes. Stir in the flour, then slowly add the water and
   broth. Add the carcass, cover and bring to a boil. Remove cover and cook 45
   minutes. Remove and discard the carcass. Add potato and cook 10 minutes.
   Place the turkey and salt in the pot and cook 10 minutes more.
   Meanwhile, in a saucepan, combine the vinegar and sugar. Let cook until
   there is no liquid left and the sugar begins to turn dark golden brown.
   Immediately add the cranberries. Lower heat, cover and let cook 5 minutes,
   or until the cranberries compote. Pour into a serving bowl. When it’s time
   for dinner, strain the soup into a tureen. Decorate each soup bowl with a
   mixture of diced vegetables, potato and turkey. Ladle the soup at the table
   and pass the cranberry compote and sour cream.
  
 
 
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