Give Thanksgiving Leftovers A Lift With Recipe From Fairfield County Chef

STAMFORD, Conn. --Wondering what to do with your Thanksgiving leftovers? Peter Assue, the chef at City Limits Diner in Stamford suggests making turkey chowder or turkey banh mi. His chowder recipe follows.

Chef Peter Assue of City Limits Diner, Stamford.
Photo Credit: *Paul Johnson*

Jeanne Muchnick

11/27/2015 7:00 a.m.

Turkey Chowder

Ingredients

4C Leftover turkey meat
3q Turkey stock
8oz. Salt pork or 8oz butter
8oz. Minced onion
4oz. Small dice celery
12oz. Roux
1lb. Potato, small dice
1 Standard sachet (Peppercorns, Bay leaves, Thyme)
16oz. Heavy cream, hot
Salt and Pepper to taste

Directions

Render salt pork until crisp, about 10 to 15 minutes.
Add onions and celery, sweat until translucent about 6-7 minutes.
Add turkey stock and bring to a simmer.
Add roux to simmering stock, whisking gradually without lumps, skimming the surface as necessary.
Add the potato and sachet, simmer until potatoes are tender, about ten to 15 minutes.
Add hot cream and turkey meat to complete.

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