Thanksgiving Chowder

Heat olive oil in a large pot over medium heat. Add the winter squash and celery root, stirring occasionally until the vegetables begin to soften, about 5 minutes.

Pour in the turkey stock and bring to a boil over medium-high heat.

Add the rice and stir well, then reduce heat to medium-low and simmer until the rice is nearly tender, about 15 minutes.

Stir in the savoy cabbage and cooked turkey meat, then simmer until the cabbage is tender and the rice is fully cooked, about 10 minutes.

Taste the chowder and adjust seasoning with salt and pepper as needed.

Ladle the chowder into bowls and serve hot.