Lunch

Turkey Thigh and Wild Rice Chowder

Name: Turkey Thigh and Wild Rice Chowder
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Yield: 2 servings
Ingredients: 1 bone-in, skinless turkey thigh (about 1 1/4 lb / 570 g), yielding about 12 oz meat; 1/2 tsp kosher salt plus more to taste; 1/2 tsp smoked paprika; 1 1/2 tsp olive oil; 1 small yellow onion, finely diced; 1 medium carrot, diced; 1 celery stalk, diced; 4 oz (115 g) cremini mushrooms, quartered; 2 garlic cloves, minced; 1 tsp fresh thyme leaves; 1 tsp chopped fresh sage; 1 tbsp all-purpose flour; 3 cups low-sodium chicken or turkey stock; 1 bay leaf; 1/3 cup (60 g) wild rice, rinsed; 1/3 cup (80 ml) 2% milk; 1 tsp sherry vinegar; 2 tbsp chopped flat-leaf parsley; For the dumplings: 1/2 cup (65 g) all-purpose flour; 3/4 tsp baking powder; 1/8 tsp baking soda; pinch fine sea salt; 2 tsp cold unsalted butter, cubed; 1/4 cup (60 ml) low-fat buttermilk; 1 tbsp snipped chives; black pepper

Bone-in turkey thigh is seared deeply, braised until meltingly tender and shredded back into a velvety wild rice chowder built on a light roux and good stock. Fluffy buttermilk-chive dumplings steam right on top, turning a classic pot-pie comfort into a refined bowl.

516calper serving 22gprotein 77gcarbs 14gfat 25min prep 65min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this