© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 c cold water
1/2 c diced (1/4-inch) carrots
1/2 c diced (1/4-inch) celery
1/3 c unsalted butter
2/3 c diced (1/4-inch) yellow onion
1/3 c diced (1/4-inch) diced carrots
1/3 c diced (1/4-inch) diced celery
2 tsp minced garlic
1/2 c white flour
2-1/2 c TURKEY STOCK
2 c cold water
1/4 tsp dried sage
1/2 tsp dried marjoram
1/4 tsp dried rosemary
1/4 tsp dried thyme
1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
2/3 c heavy cream
6 oz OVEN ROASTED TURKEY, cut into bite size pieces
2 tbsp dried cranberries, diced
2 tbsp minced Italian parsley
1. In a small saucepan, heat water to a boil. Cook 1/2 cup each carrots and celery 5-6 minutes or until soft. Strain and cool in cold water. Cover and reserve vegetables for step 6.
2. In a large, saucepan, over medium heat, melt butter. Add onions, raw carrots, raw celery and garlic. Sauté just until vegetables are soft.
3. Reduce heat and stir in flour. Continue to cook for 3-5 minutes on low-medium heat, stirring until smooth and golden brown.
4. Whisk in the turkey stock and blend until smooth.
5. Add water, herbs and seasonings. Heat to a low simmer. Cook for 10 minutes on medium heat until thickened, stirring frequently.
6. Stir in cream, turkey, reserved cooked carrots and celery, cranberries and parsley.
7. Stir to combine. Cook on medium heat for 2 minutes or until piping hot.