| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Latimes3 |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1 |
sm |
Red onion; chopped |
| 1 |
lg |
Carrot; diced |
| 1 |
|
Celery stalk; diced |
| 6 |
c |
Chicken stock |
| 2 |
|
Turkey leg bones; optional |
| 2 |
|
Turkey wings; optional |
| 1 |
lg |
Baking potato; diced |
| 2 |
cn |
Cream-style corn -; (14 3/4 oz ea) |
| 1 |
|
Roasted red bell pepper; peeled, diced |
| 2 |
c |
Cubed turkey meat -; (to 3 cups) |
|
|
Salt and pepper |
INSTRUCTIONS
Melt butter in saucepan and cook onion, carrot and celery until softened,
about 10 minutes. Add chicken stock, bones and wings then bring to boil.
Reduce heat and simmer. Add potato and simmer until tender, about 15
minutes. Remove wings and leg bones. Add corn, pepper and turkey. Simmer 5
minutes. Season to taste with salt and pepper. Serve hot. Yields 6
servings.
Each serving: 273 calories; 1,304 mg sodium; 57 mg cholesterol; 7 grams
fat; 33 grams carbohydrates; 22 grams protein; 1.08 grams fiber
Recipe Source: Los Angeles Times - 11-22-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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