Recipes: 'After Thanksgiving' turkey

'AFTER THANKSGIVING' TURKEY, SWEET POTATO AND BACON CHOWDER

Last update: November 21, 2007 - 4:48 PM

'AFTER THANKSGIVING' TURKEY, SWEET POTATO AND BACON CHOWDER

Serves 6.

Note: Two types of sweet potato are available in the United States. One has pale tan skin and light-colored orange flesh, while the other (often erroneously labeled yams in the supermarket) has a darker skin and rich copper-hued flesh. The latter variety is the one I like to use in this chowder. About³/₄pound should yield 2 diced cups.

• 5 slices lean smoked bacon

• 1 c. chopped onion

•³/₄c. chopped celery

• 2 c. cubed (1/2-in. dice) peeled sweet potato (see Note)

• Kosher salt and freshly ground black pepper

• 4 c. chicken or turkey broth, divided

•¹/₄tsp. dried thyme

•¹/₈tsp. dried rubbed sage

• 3 tbsp. flour

• 11/2 c. half-and-half

• 2 to 21/2 c. roasted turkey cut into 1/2-in. dice

• Fresh sage and thyme sprigs for garnish, optional

Directions

In a large, heavy pot set over medium heat, sauté bacon until browned and crisp, 3 to 4 minutes. Remove to drain on paper towels. Crumble coarsely and set aside. Pour off all but 2 tablespoons of the drippings in the pan.

Add onion and celery to the same pot, still over medium heat. Sauté, stirring, for 2 minutes. Then add sweet potatoes,³/₄teaspoon salt and¹/₂teaspoon pepper. Sauté, stirring, until slightly softened, 3 to 4 minutes. Add 31/2 cups of the broth, thyme and sage and bring mixture to a simmer.

While mixture is coming to a simmer, place flour in a small bowl and whisk in the remaining¹/₂cup stock to form a slurry to thicken the soup. Whisk the slurry into the soup once it comes to a simmer. Reduce heat and cook at a simmer until vegetables are tender, but not mushy, about 10 minutes.

Whisk in the half-and-half, bring mixture to a simmer and cook 1 minute. Add turkey and cook 1 to 2 minutes to warm through. Taste and season with more salt and pepper if needed. (The soup can be prepared 1 day ahead; cool, cover and refrigerate. Reheat over medium heat, stirring often.)

Serve chowder in 6 soup bowls and garnish each serving with some crumbled bacon and, if desired, with a fresh sage leaf and thyme sprig.

Nutrition information per serving:

Calories 314 Fat 18 g Sodium 1,030 mg Saturated fat 8 g

Carbohydrates 17 g Calcium 102 mg

Protein 21 g Cholesterol 72 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 other carb, 3 medium-fat meat, ½ fat.