Turkey Sausage Chowder

Sausage Chowder recipe, marissabaker.wordpress.com

Here in Ohio, we’re back to weather that would make a penguin shiver. The only decent thing to do is make pots of creamy soup for lunch and then curl up with a warm blanket, a book, and a cat. Or you could share the soup with the cat, which Tiger seems to think is a good idea. He’s taken to begging whenever I sit down to eat anything, even if he knows he doesn’t like it (such as scrambled eggs).

I’m not sure if there ever was an original recipe for this soup — I wrote it down while watching my mother throw ingredients in a pot. It’s tasty and easy to make, which is why it and Cheese Burger Soup figure so prominently in our eating habits this time of year.

Sausage Chowder

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Sausage Chowder recipe, marissabaker.wordpress.com3 to 4 potatoes, peeled and cubed (about 3 cups)

4 to 5 carrots, sliced or chopped (about 2 cups)

1 cup frozen peas

2 cups water

1/2 of a 13-ounce package of turkey sausage

1 teaspoon chicken base

2 teaspoons onion powder

1/4 cup all-purpose flour

Sausage Chowder recipe, marissabaker.wordpress.com1 1/2 cups milk

black pepper and salt, to taste

a pinch of cayenne pepper

Place chopped potatoes, carrots, and peas in a large sauce pan. Add 2 cups water and bring to a boil.

Meanwhile, cut turkey sausage into cubes. Add sausage, chicken base, and onion powder when mixture in pot boils. Reduce heat and simmer till carrots and potatoes are done.

Sausage Chowder recipe, marissabaker.wordpress.comWhile vegetables are cooking, place flour in a small bowl or measuring cup and gradually whisk in milk until smooth. Once the vegetables are tender, add milk and flour to cooked mixture.

Add black pepper and salt to taste and a pinch of cayenne pepper. Turn up temperature to medium-high and stir regularly until the soup bubbles and thickens. Serve warm.

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my brother photo-bombing the Sausage Chowder, marissabaker.wordpress.com
my brother photo-bombing the chowder

Turkey Tetrazzini

Turkey tetrazzini recipe marissabaker.wordpress.comWe had to cook a turkey so all the beef from our butchered steers would fit in the freezer, so I have lots of cooked turkey to experiment with. My go-to recipe for leftover turkey is a rice casserole, but it calls for sour cream and I won’t have that until I go grocery shopping (by way of the library book sale) tomorrow. For my first foray into something-other-than-rice-casserole, I chose this Turkey Tetrazzini recipe from allrecipes.com.

Most pictures I saw were adding peas to it, but I opted for carrots. I also thought 1-2/3 cups of Parmesan cheese was way too much, a change you’ll see reflected in my recipe. I’m thinking next time I’ll cut the cheese on top to 1/4 cup instead of 1/3 cup — the Parmesan taste was still a bit strong.

Turkey Tetrazzini

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Turkey tetrazzini recipe marissabaker.wordpress.com
meanwhile, while the sauce is cooking

16 ounces uncooked spaghetti

1 cup peas and/or diced carrots

½ cup butter

½ cup all-purpose flour

3 cups chicken broth

2 cups milk

½ cup shredded Mozzarella cheese

1 cup grated Parmesan cheese

4 cups chopped cooked turkey

Preheat oven to 350°F.

Turkey tetrazzini recipe marissabaker.wordpress.com
ready to go in the oven

Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in a lightly greased 13x9x2-inch baking dish. Meanwhile, bring vegetables to boil in medium sauce pan and remove from heat. Drain, and spoon over the spaghetti.

Melt butter in a medium saucepan over medium heat. Whisk in flour. Add in chicken broth and milk, whisking until smooth. Cook and stir until the mixture comes to a boil. Stir in about 2/3 cups Parmesan cheese and the 1/2 cup Mozzarella cheese. Remove from heat.

Mix turkey into the chicken broth mixture. Pour evenly over spaghetti. Top with remaining Parmesan cheese. Bake for 40-50 minutes in the preheated oven, until surface is lightly browned and edges are bubbling.

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