TURKEY NOODLE STEW
While the tarts chill, she assembles Turkey Noodle Stew, a creamy mixture of turkey, vegetables and noodles. "Michael doesn't usually go for meal-in-one dishes, but he likes this savory skillet entree," Traci assures.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook turkey and onion in oil for 5-6 minutes or until turkey is no longer pink; drain. , In a large bowl, combine the broth, soup, vegetables and lemon-pepper. Add to the skillet; bring to a boil. Stir in noodles. Reduce heat; cover and simmer for 10 minutes or until noodles and vegetables are tender.
Nutrition Facts : Calories 219 calories, Fat 6g fat (1g saturated fat), Cholesterol 39mg cholesterol, Sodium 724mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic Exchanges
TURKEY SOUP WITH EGG NOODLES AND VEGETABLES
Make the most of your leftover Thanksgiving turkey with this Turkey Soup recipe from Food Network.
Provided by Robin Miller : Food Network
Time 36m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large stock pot or Dutch oven over medium heat. Add leeks, carrots, garlic, and celery and saute 4 minutes, until soft. Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes.
- Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute.
- Remove from heat, discard bay leaves and stir in parsley.
HEARTY TURKEY STEW WITH VEGETABLES
Turkey breast meat and fresh vegetables are cooked up into a hearty stew that may be enjoyed any time of year.
Provided by PIPPYMOE
Categories Soups, Stews and Chili Recipes Stews
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in celery and carrots, and cook until tender. Stir in the potatoes and flour. Pour in the chicken stock, and season soup with marjoram. Place turkey in the pot, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
- Mix the green bell pepper into the soup, and continue cooking 10 minutes, until pepper is tender.
Nutrition Facts : Calories 495.6 calories, Carbohydrate 33.6 g, Cholesterol 178.9 mg, Fat 12.7 g, Fiber 5 g, Protein 59.9 g, SaturatedFat 5.6 g, Sodium 705.6 mg, Sugar 5.9 g
TURKEY SOUP WITH EGG NOODLES AND VEGETABLES
I was looking for a way to use up some leftover turkey - Lo and Behold I came up with this wonderful soup from the Food Network on Quick Fix Meals with Robin Miller. Seeing as the holidays are right around the corner and there will be plenty of leftover turkey in our kitchens, I thought I would share my new found treasure with you ;) This recipe is super easy and tastes great! Your family will never know they are eating leftovers. I hope you enjoy this recipe as much as I did.
Provided by Bev I Am
Categories Clear Soup
Time 36m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large stock pot or Dutch oven over medium heat.
- Add leeks, carrots, garlic, and celery; saute 4 minutes, or until soft.
- Add turkey, bay leaves, thyme, salt and black pepper; stir to mix well.
- Add chicken broth and bring mixture to a boil.
- Reduce heat to medium-low, partially cover and simmer 10 minutes.
- Return mixture to a boil and add egg noodles.
- Cook 10 minutes, until egg noodles are just tender.
- Stir in peas and cook until peas are just heated through, about 1 minute.
- Remove from heat, discard bay leaves and stir in parsley.
- Serves 4-6.
Nutrition Facts : Calories 536.4, Fat 12.8, SaturatedFat 3.3, Cholesterol 115.7, Sodium 629.1, Carbohydrate 55.8, Fiber 6.6, Sugar 8.2, Protein 51.1
WHOLE30 CREAMY TURKEY AND VEGGIE STEW
Provided by Megan Mitchell
Categories main-dish
Time 40m
Yield 4 to 5 servings
Number Of Ingredients 19
Steps:
- Heat a shallow 12-inch Dutch oven over medium heat until hot. Add the coconut oil and melt, if necessary, then add the scallions and garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the turkey and cook, breaking it into small pieces with a wooden spoon or silicone spatula and stirring often, until browned, 5 to 6 minutes.
- Reduce the heat to medium-low. Add the curry powder, turmeric, cumin, salt, black pepper,
- cinnamon and cayenne and cook, stirring, until the spices bloom, about 2 minutes. Add the coconut milk, chicken stock, coconut aminos and fish sauce. Stir together and bring to a simmer.
- Add the sweet potatoes and bell pepper, cover with the lid half on and cook for 8 to 10 minutes. Stir in the snap peas, cover completely and cook until the snap peas are crisp-tender and still bright green, 4 to 5 minutes. Uncover and remove from the heat. Stir in the 1 cup bean sprouts and taste, adjusting the seasonings, if necessary.
- Ladle the stew into shallow bowls, top with a few more bean sprouts and serve.
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4.2/5 (42)Total Time 30 minsCategory Main CourseCalories 417 per serving
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- Cook noodles according to the package instructions. You can save some time by cooking noodles at the same time as preparing veggies and sauce.Once noodles are al dente, strain off water and set noodles aside.
- Add onion to the pan and cook until transparent. Add carrots and cook both, stirring once in a while, until onions are golden brown.
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