| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Poultry, Soups & ste, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Turkey thighs -; skin removed |
| 6 |
c |
Water; enough to cover |
| 2 |
|
Bay leaves |
| 5 |
|
Peppercorns |
| 1 |
|
Stalk celery; cut into 1" chunks |
| 1 |
lg |
Red skinned potato; in 1/2' cubes |
| 1 |
lg |
Onion cut in half; quartered |
| 1 |
lg |
Carrot; 1/2" slices |
| 1 |
cn |
(14-oz) tomatoes |
| 1 |
pk |
(10-oz)-frozen corn |
| 1 |
pk |
(10-oz) frozen lima beans |
| 1/4 |
c |
Dried tart cherries |
| 1 |
tb |
Sugar |
| 11 1/2 |
ts |
Salt |
| 1 |
ts |
Garlic powder |
| 1/2 |
ts |
Coarsely ground pepper |
| 1/2 |
ts |
Oregano |
| 1/4 |
ts |
Mace |
| 1 |
c |
Wild rice;cooked to package directions |
INSTRUCTIONS
In 5-quart saucepan over high heat,bring toa boil
thighs,water,bayleaves,peppercorns,parsley and celery. Cover, reduce heat
and simmer for 45 minutes. Remove and discard bayleaves and parsley. Remove
thighs and allow to cool enough to handle. Remove meat from bones and cut
into large chunks. Discard bones. Return turkey to pan along with potato,
onion, carrot, tomatoes, corn, lima beans, cherries, sugar, salt, garlic
powder, pepper, oregano and mace. Bring to a boil; reduce heat and simmer
30 minutes or until vegetables are tender. Stir in cooked rice. Serve 2-cup
portions in soup bowls with cornbread. Makes 6 servings.
Posted to MC-Recipe Digest by Alice Poe <afpoe@swbell.net> on May 3, 1998
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