Monday, January 2, 2012

Slow Cooker Turkey Chowder and Easy Buttermilk Biscuits

Sick of turkey yet?
We actually haven't had that much turkey this holiday season. We had it for Christmas dinner and then wrapped up the leftovers and froze them.
I figured now was a good time to break out some of the turkey and make soup. Our mom was feeling under the weather with a sore throat and, I figure,  if chicken soup is good for you then turkey soup must also be good for you.
I like making soup.
It's very forgiving. You can add basically whatever ingredients you want without the fear of it exploding everywhere.
Okay, unless you add something that would purposely explode.
But then you are just asking for trouble....
Anyway, what goes better with a hot bowl of creamy chowder than a fluffy biscuit?
Nothing goes better.
It's true.

Slow Cooker Turkey Chowder

1/2 Tbsp butter
1/2 cup onion, chopped
2 large carrots, peeled and chopped
4 medium potatoes, cubed
2 cups turkey, chopped
2 cups hot water
2 cups milk
1 pkg (25gr) turkey gravy
1 can corn (about 1 cup or so)
1 tsp poultry seasoning
1 Tbsp Oh! So Garlic (optional)
1/2 cup peas, frozen

Preheat a large slow cooker on high. Add butter and onions. Let sit, covered, in slow cooker while you prepare the rest of your ingredients.

Chop your carrots, potatoes, and turkey. Add to slow cooker with the 2 cups of hot water.
Whisk together the gravy mix with the 2 cups of milk until smooth and lump free. Microwave about 1 minute to heat milk. (You don't want to pour cold milk into the slow cooker, it will cool the temperature and take longer to reheat) Pour into slow cooker and stir to combine.
Add in the corn, poultry seasoning, and Oh!So Garlic (if using). Stir.
Cover and cook on high for approximately 2 - 3 hours. (My slow cooker is a monster so I checked it about every 40 minutes to see how things progressed. It took 2.5 hours to cook thoroughly) The potatoes and carrots just need to be cooked until they are tender. Stir in the frozen peas and let sit in slow cooker about 5 more minutes to cook the peas. Turn to warm while you prepare the biscuits.

Easy Buttermilk Biscuits

2 cups flour
1/2 tsp sea salt
4 tsp baking powder
1/4 tsp cream of tartar
2 tsp white sugar
1/2 cup butter, chilled & cubed
3/4 cup buttermilk

Preheat oven to 450. Line a cookie sheet with parchment paper.
In a large bowl, whisk together flour, salt, baking powder, cream of tartar, and sugar. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of the dry ingredients and pour in the buttermilk.
Stir until dough begins to pull together then turn onto lightly floured surface. Press dough together and then roll out to 3/4 inch thick. Cut with sharp edged cookie cutters. Place on prepared cookie sheet.
Bake at 450 for 10 minutes, or until golden.
The secret to really light and fluffy biscuits is to not over work the dough. Handle it as little as possible!

So, there you have it, the perfect recipe to use up the last of the leftover turkey.
Or, even if you don't want to make the turkey soup, the biscuits are AMAZING! So soft and fluffy!
Our mother likes to have a biscuit with butter and Rogers Golden Syrup for dessert.
I prefer peanut butter on mine.
Dad goes for the butter and jam biscuit dessert.
As for Sue....yup, she isn't a huge fan of biscuits.

Be sure to check out Carole's Chatter for lots of tasty links!

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