| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | Magazine, Holidays, Soups/stews | 8 | Servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 3 3/4 | c | Winter squash; cut into |
| . 1/4-inch cubes, divided | ||
| 1 3/4 | c | Celery root; cut into |
| . 1/4-inch cubes, divided | ||
| 2 | qt | Turkey stock |
| 1/2 | c | Rice; uncooked |
| 1 1/4 | c | Savoy cabbage; coarsely |
| . chopped | ||
| 2 1/4 | c | Turkey meat; cooked & cubed |
| Salt & pepper to taste |
INSTRUCTIONS
Heat the oil in a large heavy kettle. Add the winter squash (such as butternut or Hubbard) and celery root; saute over medium heat 2 minutes. Add the turkey stock, bring to a boil, cover and simmer for 10 to 12 minutes, or until the vegetables are tender. Puree the mixture in a food processor or blender and return to the kettle. Add the remaining squash and celery, and the uncooked rice. Cook the mixture, uncovered, for 10 minutes. Add the savoy cabbage and cook for 5 minutes, or until the rice and vegetables are tender. Stir in the cubed turkey meat. Heat until hot. Season to taste with salt and pepper. * Approximate nutritional analysis: 217 calories per 1/4-cup serving: 19g protein, 22g carbohydrates, 6g fat (24% of calories), 5g fiber, 30mg cholesterol, 436mg sodium, 41% of the Daily Value for vitamin A, 35% for niacin, 25% for vitamin C ** American Health -- November 1995 ** From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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