Thanksgiving Chowder

Ingredients

 * 1 tbsp olive oil
 * 3¾ cup winter squash
 * 1¾ cup celery root, cut into
 * 2 quart turkey stock
 * ½ cup rice, uncooked
 * 1¼ cup savoy cabbage, coarsely
 * 2¼ cup turkey meat, cooked and cubed
 * salt and pepper to taste

Directions

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