Thanksgiving Chowder

Ingredients

 * 1 	tbsp  	Olive oil
 * 3 3/4 	cup 	Winter squash
 * 1 3/4 	cup 	Celery root, cut into
 * 2 	quart 	Turkey stock
 * 1/2 	cup 	Rice, uncooked
 * 1 1/4 	cup 	Savoy cabbage, coarsely
 * 2 1/4 	cup 	Turkey meat, cooked & cubed
 * Salt & pepper to taste

Directions
Heat the oil in a large heavy kettle. Add the winter squash (such as butternut or hubbard) and celery root; saute over medium heat 2 minutes. Add the turkey stock, bring to a boil, cover and simmer for 10 to 12 minutes, or until the vegetables are tender. Puree the mixture in a food processor or blender and return to the kettle. Add the remaining squash and celery, and the uncooked rice. Cook the mixture, uncovered, for 10 minutes. Add the savoy cabbage and cook for 5 minutes, or until the rice and vegetables are tender. Stir in the cubed turkey meat. Heat until hot. Season to taste with salt and pepper.