Turkey chowder recipe - courtesy of Kelly Turkey Farms, Danbury, Essex
PUBLISHED: 12:01 14 December 2011 | UPDATED: 20:26 20 February 2013
The festive season is always a busy time for multi award-winning Kelly Turkeys and that will be the case this year, perhaps more than ever...
The festive season is always a busy time for multi award-winning Kelly Turkeys and that will be the case this year, perhaps more than ever. Scooping the Quality British Turkey Award for the eighth year running and entering its 40th year of business, this family company based in Danbury, continues to go from strength to strength.
This year has also seen Kelly Turkeys win a Taste of Execellence Award from Pig & Poultry Magazine and a coveted 3 Star Gold Taste Award at the national Great Taste Awards. But far from resting on their laurels the team has chosen to become proud sponsors of the Danbury Fireworks Event and launched a new KellyBronze Christmas Club to reward loyal customers.
For the second year, Kelly Turkeys have been rearing birds for Royal Horticultural Society members at the RHS Garden Hyde Hall, near Chelmsford. This gives members the opportunity to purchase their KellyBronze not only knowing where exactly it was reared, but also benefitting the charity as well.
The KellyBronze turkey is all about good, old fashioned flavour and texture, whether its part of a traditional Christmas Day feast or leftovers used in a Boxing Day recipe. They are recommended by most of Britains top foodies, including Delia Smith, while Jamie Oliver has said, Paul Kellys KellyBronze turkeys are the best of the best and the most joyful treat for Christmas and Nigella Lawson describes it as, the best bird you can buy.
Kelly Turkeys have KellyBronze farmers and stockists throughout the country as well as a nationwide home delivery service or, of course, you can collect your bird from the farm in Danbury.
A taste to try
Looking to solve the problem of turkey leftovers on Boxing Day? Why not try this delicious recipe for turkey chowder?
1 tbsp olive oil
1 onion (peeled and chopped)
1-3 garlic cloves (peeled and crushed)
350g potatoes (peeled and diced)
1 red pepper (deseeded and chopped)
2 tbsp plain white flour
750ml turkey stock300g cooked, diced turkey meat
50g sweetcorn kernels
Salt and freshly-ground black pepper
4 tbsp single cream
2 tbsp freshly-chopped parsley
1. Heat the oil in a large pan and then gently saut the onion, garlic and potatoes for 5 minutes, stirring occasionally. Add the red pepper and saut for 2 more minutes, then sprinkle in the flour.
2. Cook for 2 minutes, then draw the pan off the heat and gradually stir in the stock. Bring to the boil, reduce the heat and simmer for 10 minutes.
3. Add the diced turkey with the sweetcorn kernels, add seasoning to taste, then continue to simmer for 5 to 8 minutes or until the potatoes are cooked and the turkey is piping hot.
4. Stir in the cream, adjust the seasoning, then sprinkle with the chopped parsley to serve.