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Tilia's Thanksgiving Feast - Day 7: Turkey Chowder, Jamaican Jerk Turkey Soup, and Herbed Biscuits

Happy Thanksgiving Everyone!

We have reached day 7 of our Tilia’s Thanksgiving Feast series and we hope you have enjoyed all these wonderful recipes featuring our spice blends. We certainly have had fun creating them (and tasting them!). In this last entry we have some ideas for using those tasty turkey leftovers. To you and your family we wish you all the best this holiday and hope that your life is abundant with joy and happiness as you celebrate this Thanksgiving.

Tilia’s Soups Up Turkey Chowder

Creamy and comforting this classic soup is a meal in itself.

A perfect way to use up your leftover turkey!


¼ cup butter

1 small onion, diced

2 stalks celery, diced

2 carrots, diced

3 Tablespoons cornstarch

4 cups turkey stock (or chicken or vegetable stock)

1 lb. potatoes, peeled and cut into bite sized pieces (Yukon gold or other firm potato is good in this recipe)

2 cups diced turkey

1 cup frozen corn

2 ½ teaspoon Tilia’s Soups Up spice blend

1 1/2 cups whole milk

Salt & pepper, to taste

Directions: In a large saucepan over medium-high heat, melt the butter. Add the onion, celery and carrot. Sauté, stirring frequently, until the onions are translucent (about five minutes). Stir in the cornstarch, until no lumps remain. Add the stock, and bring up to a boil, stirring frequently. Once the mixture reaches a boil, the cornstarch will thicken it. Add the potatoes, turkey, corn, and Soup’s Up spice blend. Cover, and bring the mixture back up to a boil. Once it has reached a boil, reduce the heat so that it is just simmer. Simmer, stirring frequently, until the potatoes are tender (about 15 to 20 minutes). Add the milk. Warm through, but do not boil. Season with salt and pepper to taste.

Tilia’s Jamaican Jerk Turkey Soup

This recipe takes turkey soup up to a whole new level! Spicy and chocked full of goodness this is the perfect soup to warm you on a cool Fall day.


1 Tablespoon olive oil

1 medium onion, chopped

1 stock celery, chopped

1 clove garlic, minced

4 cups turkey or chicken stock

2 cups shredded cooked turkey

1 cup orange juice

1 large sweet potato, peeled and diced

1 green bell pepper, cored, seeded, and diced

1 – 14 oz/398ml can cooked black beans, rinsed

1 teaspoon cider vinegar

2 to 3 teaspoons Tilia’s Jamaican Jerk Spice Rub (use amount according to spices heat preference)

salt and freshly ground black pepper, to taste

sour cream and grated cheese for garnish (optional)

Directions: In a 2 quart saucepan lightly sauté the onion, celery and garlic until just translucent (3 to 5 minutes). Add all the remaining ingredients to the saucepan and bring to a boil over high heat. Reduce the heat to low and simmer covered until the vegetables are tender, about 20 minutes. Garnish with sour cream, and cheese if desired.

Herbed Yogurt Biscuits

These herb-laced biscuits are a perfect addition to go with

a meal of homemade soup!


2 cups (9 ounces) all-purpose flour, plus more for rolling

1 Tablespoon baking powder

1 1/4 teaspoons salt

1 teaspoon baking soda

1 Tbsp. Tilia’s Hodgepodge Spice Blend

1/4 teaspoon freshly ground black pepper

4 Tablespoons (2 ounces) cold unsalted butter

½ cup plain Greek yogurt

Cold milk, as needed

Directions: Preheat the oven to 450°F. Line a sheet pan with parchment paper. In a medium mixing bowl, combine flour, baking powder, salt, baking soda, Hodgepodge Spice Blend and pepper and whisk to incorporate. Cut the butter into razor thin slices; add to the dry ingredients, tossing to coat with flour, and place the bowl in the freezer for 5 to 10 minutes.

Gently fold the Greek yogurt into the dry ingredients, stirring until most of the flour is absorbed and the dough forms a shaggy ball. If the dough still seems too dry, add milk, a tablespoon at a time, as needed. Turn the dough out onto a floured work surface and gently knead just until it forms a smooth ball, about 10 to 15 seconds.

Pat the dough into a 1/2-inch thick round. Flour a sharp biscuit or circular cutter and cut out biscuits, as close together as possible (do not twist the cutter; press straight down and pull straight up). Use a bench scraper or spatula to transfer biscuits to the prepared baking sheet, spacing them about 1/2-inch apart. Bake the biscuits for 12 to 14 minutes, rotating halfway through cooking time, until tall and golden brown. Remove from the oven and allow to cool for 5 minutes before serving. Makes 6 to 8 biscuits.

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