© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 tsp olive oil
1 lb TURKEY CUTLETS, cut into 1/2 -inch cubes
1/2 c green bell pepper, seeded and finely chopped
1 (10-3/4 oz) can condensed Cheddar cheese soup
1% milk 10-3/4 oz
1 c chucky salsa
Heat oil in a heavy 3 quart saucepan until hot over medium-high heat. Add turkey cubes and bell pepper.
Sauté until turkey is cooked through and bell pepper is soft.
Stir in soup, milk and salsa, blending well. Add 1/8 teaspoon black pepper.
Bring to a gentle boil. Cover, reduce heat immediately and simmer for 5 minutes.
Serve hot.