Hand Blender - Essential for pureeing soups and sauces, perfect for achieving smooth turkey chowder consistency.
Stock Pot - A large pot is crucial for making the base of your chowder and cooking all ingredients thoroughly.
Immersion Blender - Another excellent tool for pureeing soups right in the pot, offering convenience and efficiency.
Dutch Oven - Ideal for slow-cooking stews like chowders to develop rich flavors, especially when searing pancetta or browning turkey.
Chef's Knife - A sharp knife is necessary for chopping vegetables and meat into uniform pieces for even cooking.
Cutting Board - Essential for safely preparing ingredients without damaging your kitchen surfaces.
Measuring Cups and Spoons - Accurate measurements are key to the balance of flavors in a dish like turkey chowder.
Wooden Spoon or Stirring Spoon - Useful for stirring ingredients, preventing sticking and ensuring even cooking.
Colander - For draining vegetables or rinsing wild rice after cooking; also useful if your stock pot doesn't have a strainer insert.
Potato Masher - Handy for any dish requiring mashed textures and can be great to achieve creamy consistency without over-processing ingredients.
Large Mixing Bowl - Useful for combining ingredients before cooking or as needed during preparation.
2 1/2 cups water
3/4 cup wild rice (about 5 ounces), rinsed, drained
1/4 teaspoon salt
1 tablespoon vegetable oil
2 3-ounce packages sliced pancetta (Italian bacon), diced
12 ounces crimini (baby bella) mushrooms, sliced (about 5 1/2 cups)
1/4 cup ( 1/2 stick) butter
2 carrots, diced
2 celery stalks, chopped
1/2 cup chopped shallots
1/3 cup all purpose flour
10 cups Turkey Stock
1 teaspoon dried crushed rosemary
2 to 4 cups chopped cooked turkey meat (reserved from carcass)
1 1/2 cups frozen corn kernels
1 cup heavy whipping cream
Chopped fresh Italian parsley
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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