I can’t think of a better way to use up leftover turkey than in a hearty, chock-full-of-vegetables chowder such as this one.
Walk the produce aisles and see what vegetables look fresh. Butternut squash is always firm and plentiful in winter. Choose Swiss chard, with either red or pale white ribs, or substitute kale. Red potatoes and onions are always stacked high. Zucchini isn’t just a summer vegetable--it’s available year-round and a great last-minute addition to the pot.
And if you feel like making turkey stock from the leftover carcass, do so; otherwise, canned chicken broth works perfectly well here.
Morgan is author of “Cooking for the Week: Leisurely Weekend Cooking for Easy Weekday Meals,” (Chronicle Books, $18.95).