© 2024 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
1-1/2 lbs TURKEY THIGHS, skin removed
5 to 6 c water to cover
2 bay leaves
5 peppercorns
3 sprigs parsley
1 stalk celery, cut into 1-inch chunks
1 large red-skinned potato, cut into 1/2-inch cubes
1 large onion, cut in half and qtered
1 large carrot, peeled and cut into 1/2-inch slices
1 14-oz can tomatoes, drained
1 10-oz package frozen kernel corn
1 10-oz package frozen lima beans
1/4 c dried tart cherries
1 tbsp sugar
1/2 tsp salt
1 tsp garlic, minced
1/2 tsp coarsley ground pepper
1/2 tsp dried oregano
1/8 tsp ground mace
1 c wild rice, cooked according to package directions
In 5-quart saucepan over high heat, bring to a simmer turkey thighs, water, bay leaves, peppercorns, parsley and celery. Skim foam from top of liquid. Cover, reduce heat and simmer for 45 minutes.
Remove and discard bay leaves and parsley. Remove thighs and allow to cool enough to handle. Remove turkey from the bone and cut into large chunks. Discard bones.
Return turkey to pan along with potato, onion, carrot, tomatoes, corn, lima beans, cherries, sugar, salt, garlic, pepper, oregano and mace. Bring to a boil; reduce heat and simmer 30 minutes or until vegetables are tender.
Stir in cooked wild rice.
Serve 2-cup portions in soup bowls.
359 Total Calories
4 g Total Fat
10 % Daily Total Fat
49 g Cholesterol
556 mg Sodium
61 g Total Carbohydrates
24 g Protein