© 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
8 oz TURKEY TENDERLOIN
2 c rich TURKEY STOCK
2 qt heavy cream
1/4 c potato starch
1/2 lb TURKEY BACON, diced
1 c onions, finely chopped
1 c corn, cut from cob
1/2 c chestnuts, oven toasted to a light brown
1 c celery, diced
1 c potatoes, peeled, large dice, blanched until tender
1 c parsley, chopped fine
As needed Melinda's hot sauce
As needed salt and freshly ground pepper
1 Sheet, 10" X 15" puff pastry dough, thawed
As needed egg wash
Poach turkey tenderloin in turkey stock until tender, reserving 1-cup turkey stock. Cool and dice tenderloin. Reserve.
Bring cream and reserved turkey stock to a boil. Thicken with potato starch to desired consistency. Reserve.
In a soup pot, sauté bacon until bacon becomes transparent. Add onions, corn, chestnuts and celery to bacon. Sauté until lightly cooked.
Add cream. Stir in reserved turkey. Add potatoes and parsley. Season with hot sauce, salt and pepper.
Pour into 8-ounce soup bowls. Cut puff pastry to cover bowls. Cover bowls with puff pastry. Cut steam vents. Seal edges and lightly brush pastry with egg wash.
Bake in a preheated 400 degree F oven until pastry is golden brown, about 20-25 minutes.
Total Calories 830
Calories from Fat 700
Total Fat 77 g
% Daily Total Fat 118
Saturated Fat 46 g
% Daily Saturated Fat 230
Cholesterol 320 g
% Daily Cholesterol 107
Sodium 610 mg
% Daily Sodium 25
Total Carbohydrates 22 g
% Daily Total Carbohydrates 7
Dietary Fiber 2 g
% Daily Dietary Fiber 8
Sugars 2 g
Protein 15 g
% Daily Protein 70
% Daily Vitamin C 25
% Daily Calcium 15
% Daily Iron 10