A mother-daughter conversation on food and cooking (mostly)

Monday, December 10, 2007

Turkey Chowder and Dilly Casserole Bread

I find I'm using this blog to record old family favorites more during the winter and holiday season. This soup is the first and best thing we make with leftover turkey and broth. Grandma discovered it and many other great things in Casserole Treasury by Lousene Rousseau Brunner. My copy is dated 1964. I saw one at an used book sale last month.

The bread is a sort of seventies recipe that's very satisfying. The batter bread format is so forgiving. I substitute freely and it's always good--not exactly European-style artisan bread, but it has its place.

Hearty Turkey Chowder

1 tablespoon butter
1/2 cup chopped onion
1 teaspoon curry powder

Melt butter in large saucepan and sauté onion until transparent. Add curry powder and cook 2 minutes longer.

3 cups turkey or chicken broth
1 cup diced potatoes
1/2 cup diced carrots
1/2 cup sliced celery

Add broth, potatoes, carrots, and celery; bring to a boil, cover, and simmer for 20 minutes.

1 cup diced cooked turkey
1 teaspoon oregano
1 tablespoon minced parsley
1 14-ounce can evaporated milk

Add turkey, oregano, and parsley. Continue to simmer about 10 minutes longer, or until vegetables are just tender.

Stir in evaporated milk and cook until heated through. Do not boil.

Dilly Casserole Bread

1 cup cottage cheese
1/4 cup water
1 tablespoon butter

Heat together until butter melts. Place in large mixing bowl.

1 cup flour (I use whole wheat, but any mixture of white or whole wheat is fine)
1 teaspoon sugar
1/4 cup finely chopped onion
2 teaspoons dill seed
1 teaspoon dried dill weed, or 2 tablespoons fresh
1 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon dry yeast
1 egg

Add next 8 ingredients to mixing bowl. Beat at medium speed with electric mixer for 3 minutes. (I use a bread machine for all this. After the first rise I put the batter in a greased casserole.)

1-1/2 cups flour

Beat in remaining flour. Cover bowl and let rise until doubled, about 45 minutes. Stir down. Place dough in greased 2-quart casserole and let rise again, covered, for about 30 minutes. Bake at 350º for 30 to 40 minutes.

1 comment:

Eva said...

I love this chowder. It sounds weird but is amazing. I made it once several years ago but we haven't had an extra unsmoked turkey carcass around since. I'll have to remedy that.