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Thanksgiving week dinner inspiration: Creamy Turkey Chowder and more

Mon | Easy does it

All eyes (and stomachs and wallets) are on Thursday's big feast but the family needs nourishment before then. Go easy on the calories tonight with a pile of peel-and-eat shrimp that they can dip into Kicked Up Cocktail Sauce (recipe below). Make or buy a simple Greek salad and serve it with a rustic loaf of bread.

Tues | Make room for Tom

Turkey boy is taking up room in the fridge along with lots of other holiday dinner ingredients so rummage through to see what can be fashioned into dinner tonight. Eggs? Check. Green peppers? Check. Ham and cheese? Check and check. Make Western Omelets with toast and jam. What's that in the back of the freezer? Tater tots? Oh, yeah.

Wed | Rotisserie chicken

It's just different enough from turkey that you can serve rotisserie chicken tonight. Turn it into chicken salad and make Open-Faced Chicken Melts on bagels. Toast the bagels, spread on the chicken salad and drape with a slice of cheese. (I like Havarti here.) Broil until bubbly. Slices of melon on the side. Now, back to the prep work and setting the table.

Thurs | T-Day

No matter that an overload of food is coming this afternoon, they'll want to eat before. Plan ahead and have a meat-and-cheese platter with other nibbles — think crunchy veggies — at the ready. Shoo them out of the house for a walk to occupy them and give you time to get things ready.

Fri | Turkey, Part II

If you don't have enough fixings left over to repeat Thursday's holiday feast, consider making Creamy Turkey Chowder (recipe below). The recipe calls for turkey broth but you can use chicken. Milk and potatoes make it creamy.

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Creamy Turkey Chowder

1 cup finely chopped celery

½ cup chopped onion

1 tablespoon butter

2 cups turkey broth (or chicken broth)

2 ½ cups potatoes, peeled and cut into half-inch cubes

1 teaspoon salt

¼ teaspoon white pepper

1 dash cayenne pepper

2 cups cooked turkey cut into half-inch cubes

2 cups cold milk

¼ cup cornstarch

In 5-quart saucepan over medium-high heat, saute celery and onion in butter 2 to 3 minutes until vegetables are tender but still crisp. Add broth, potatoes, salt, pepper and cayenne pepper. Bring to a boil. Reduce heat to low.

Once mixture is at a simmer, cover and cook 8 to 10 minutes until potatoes are tender. Stir in turkey. In medium bowl gradually add milk to cornstarch. Stir mixture into soup.

Increase heat to medium and cook 6 to 8 minutes until mixture thickens.

Serves 4.



Kicked Up Cocktail Sauce

1 cup ketchup

1 tablespoon Worcestershire sauce

1 tablespoon fresh lemon juice

2 tablespoons drained, prepared horseradish

½ teaspoon hot sauce

Pinch salt

Pinch freshly ground black pepper

Mix all ingredients together and whisk well to combine.

Makes 1 ½ cups.

Source: Emeril Lagasse

Thanksgiving week dinner inspiration: Creamy Turkey Chowder and more 11/19/11 [Last modified: Saturday, November 19, 2011 3:30am]
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