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d'Art Wines

Thanksgiving Dinner in a Bowl

Recipe Date:
November 14, 2016
Serving Size:
8
Cook Time:
01:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 2 tbsps Butter
  • 3 Garlic Cloves, minced
  • 1 Onion, chopped
  • 2 Carrots
  • 2 Celery Stalks
  • 1 Large Potato
  • 1 Yam
  • 2 tsps Italian Seasoning
  • 1 tsp ground Black Pepper
  • 6 cups Turkey or Chicken Stock
  • 1/2 cup All-Purpose Flour
  • 1/2 cup Cream
  • 6 ozs Dried Cranberries
  • 1/2 cup Green Beans
  • 1 1/2 lbs Turkey Meat, Cooked and Pulled
Directions

Finely chop one-fourth of the carrot and celery.  Melt butter in a large pot, then add the garlic, and finely chopped carrot and celery.  Saute vegetables over medium heat for 5 minutes.

Chop remaining carrots and celery, potato, and yam into medium pieces.  Pour stock and remaining vegetables into pot.  Simmer until vegetables are soft.  Reduce heat and add Italian seasoning and black pepper to pot.

Wisk cream and flour together (water may be added  to thin mixture).  Slowly stir mixture into soup.  Bring soup back to a simmer to thicken.

Add dried cranberries, chopped green beans, and turkey to pot, and continue cooking long enough to heat through.

Serve topped with stuffing.