3 Turkey Recipes Turkey Corn Chowder
1/4 cup butter 1 lrg onion, chopped 2 cups water 2 chicken bouillon cubes 4 or 5 med potatoes, cubed 1 cup sliced celery 3 cups diced turkey salt and pepper to taste 1 can creamed corn 1 can whole kernel corn 4 cups milk parsley and paprika Saute onions in butter in large pot until soft but not brown.Add water, bouillon cubes, potatoes, celery and turkey. Cook about 15 minutes then season with salt and pepper. Add corn and milk and allow to simmer until hot, but not boiling. Sprinkle bowls of soup with parsley and paprika. Old-Fashioned Turkey Soup 1 cup carrots diced 1/2 cup onions chopped 1 cup celery sliced 1 cup green beans cut, fresh if available 1 cup cabbage shredded 1 cup mushrooms sliced 2 turkey thighs (about 2 1/4 lb. total) 5 cups water warm 3 tsp chicken bouillon 2 tsp steak sauce bottled 1 tsp thyme dried, crushed 1/2 tsp salt 1/8 tsp black pepper 2/3 cups white rice uncooked instant In a slow cooker, layer in order, carrots, onion, celery, green beans, cabbage and mushrooms. Remove skin and excess fat from turkey. Place thighs in slow cooker. Add water, bouillon granules, steak sauce, thyme, salt and pepper. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours or until turkey, carrots and green beans are tender when pierced with a fork. Remove turkey from mixture to cool. Quickly stir rice into soup. Cover and cook on high for 15 minutes or until rice is done. Meanwhile, when turkey is cool enough to handle, remove turkey from bone and cut into bite-size pieces. Discard bones. Return turkey to soup. Cover and cook on high 10 minutes longer or until heated through. Taste for seasoning and add additional salt if needed. Makes 6 servings. Nutritional information: 87 calories, 2 g fat, 1 g protein, 19 g carbohydrates, no cholesterol, 468 mg sodium, 2 g fiber. Hearty Turkey Stew 1 Tbsp olive oil 1 onion, cut into 1/2-inch chunks 1 lb potatoes, cut into 1-inch chunks 4 oz mushrooms, halved (2 cups) 5 clove garlic, minced 1-1/2 cups chicken broth(homemade or reduced-sodium canned) 1/2 tsp salt 3 cup broccoli florets and thinly sliced stems 3 cup cooked turkey chunks 1/2 cup fat-free or low-fat milk 2 Tbsp flour Heat oil in a nonstick Dutch oven or flameproof casserole; add onion and cook, stirring occasionally, until the onion is lightly browned and soft, about 7 minutes. Stir in the potatoes, mushrooms and garlic. Add broth and salt; bring to a boil. Reduce to a simmer, cover and cook until the potatoes are firm-tender, about 10 minutes. Add broccoli and cooked turkey; cook, covered, until the potatoes and broccoli are tender, about 5 minutes. Meanwhile, in a small bowl, whisk the milk into the flour until smooth. Stir the flour mixture into the simmering stew and cook, stirring, until the sauce is slightly thickened, about 2 minutes. Makes 4 servings. Nutritional information: 368 calories, 9 g fat, 39 g protein, 33 g carbohydrates, 81 mg cholesterol, 569 mg sodium, 5 g fiber. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
