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Measurements
      Title: TURKEY-AND-CRANBERRY CHOWDER
 Categories: Soups, Main dish, Poultry
      Yield: 4 Servings
 
      1    Turkey carcass
      4    Bay leaves
      1 ts Black peppercorns
      4 tb Margarine or butter
      1    Carrot; diced
      1    Celery stalk; diced
      1 md Onion; diced
      4 tb Flour
     10 c  Water and/or chicken broth
      1 md Potato; peeled and diced
  1 1/2 lb Raw or cooked turkey
           - or the meat which is
           - left on the carcass, diced
      1 ts Salt; or as desired
    1/4 c  Vinegar
    1/8 c  Sugar
    1/2 c  Fresh cranberries
    1/2 c  Sour cream
 
  REMOVE THE MEAT FROM THE TURKEY CARCASS and reserve. You'll need
  about 1 pound of meat for dinner. Break up the carcass, wrap it in
  cheesecloth with bay leaves and peppercorns and set aside. Melt the
  butter in a large pot, add carrot, celery and onion and cook over
  medium heat, stirring occasionally, 5 minutes. Stir in the flour,
  then slowly add the water and broth. Add the carcass, cover and bring
  to a boil. Remove cover and cook 45 minutes. Remove and discard the
  carcass. Add potato and cook 10 minutes. Place the turkey and salt in
  the pot and cook 10 minutes more. Meanwhile, in a saucepan, combine
  the vinegar and sugar. Let cook until there is no liquid left and the
  sugar begins to turn dark golden brown. Immediately add the
  cranberries. Lower heat, cover and let cook 5 minutes, or until the
  cranberries compote. Pour into a serving bowl. When it's time for
  dinner, strain the soup into a tureen. Decorate each soup bowl with a
  mixture of diced vegetables, potato and turkey. Ladle the soup at the
  table and pass the cranberry compote and sour cream


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