Shelly's Recipe

TURKEY CHOWDER

Category: Chowders

1 leftover roast-turkey carcass
2 qt. cold water
Bouquet Garni
2 whole cloves
1 cup finely diced potato
1/2 cup finely diced carrot
1/4 cup finely chopped green pepper
1/3 cup chopped onion
1 garlic clove
2 sprigs marjoram
2 cup milk, scalded and cooled
2 egg yolks, beaten
1 1/2 tbsp unsalted butter
2 or 3 tbsp sherry
3/4 cup chopped turkey meat
2 eggs, hard-boiled and chopped

In a large kettle, combine all of the bones and any leftover skin of the roast turkey with the bouquet garni and the cloves. Add the water, bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours.

Strain the broth through a fine sieve into a clean kettle. Let it cool, then refrigerate and, when the broth is cold, skim off the cake of fat from the top. Return the turkey broth to the heat. Add the potato, carrot, green pepper, onion, garlic and marjoram. Cook until the vegetables are tender, about 10 minutes and season to taste with salt and black pepper. Stir in the milk mixed with the egg yolks and add, if used, the dry sherry, chopped turkey and hard-boiled eggs. Just before serving, stir in the butter. Serve with hot toasted, buttered crackers.