© 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 lb) SMOKED TURKEY LEG, skin removed
1-1/2 c peeled and chopped carrots
1 c chopped celery
1 c cleaned and sliced mushrooms
1 Medium yellow onion, diced
2 Sprigs fresh parsley
1 Medium dried bay leaf
1 tsp dried thyme
1/2 tsp freshly ground black pepper
3 c TURKEY STOCK or sodium-reduced chicken stock
1 Large sweet bell pepper, diced
1/2 c frozen English peas
2 c small pasta, cooked (ditalini or little thimbles)
Cut turkey from the turkey leg and reserve the leg. Cut turkey into bite-size pieces, about 2 cups. Cover and chill in the refrigerator.
In a slow cooker, combine vegetables, herbs and pepper. Place turkey leg atop vegetables. Add poultry stock and 3 cups cold water. Cover and cook on LOW for 6 hours or until vegetables are tender.
Add bell pepper, peas and reserved turkey. Cover and cook on HIGH until vegetables are tender-crisp. Discard bay leaf and parsley. Stir in cooked pasta.
Heat only until hot and serve hot.
Total Calories 108
Total Fat 2 g
Saturated Fat 1 g
Cholesterol 23 g
Sodium 266 mg
Total Carbohydrates 13 g
Protein 10 g