© 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
1/2-oz dried mushroom pieces
2 qt TURKEY BROTH or low-sodium chicken broth
2 Medium carrots, peeled and finely chopped
2 Medium celery stalks, thinly sliced
2 tbsp shallots, thinly sliced
2 oz dry angel hair pasta
1 c COOKED TURKEY, finely chopped
3 tbsp chopped fresh parsley
Freshly ground black pepper To Taste
Rehydrate dried mushrooms by covering with warm water. Let stand 15 minutes. Rinse under cold water.
Place broth in a Dutch oven and bring to boil over high heat. Add carrots, celery, shallots and drained mushrooms. Return to a boil, immediately reduce heat and simmer, uncovered, 15-20 minutes or until vegetables are tender.
Add pasta and continue cooking until it is al dente, about 4 to 5 minutes.
Stir in the cooked turkey and parsley and cook 1 to 2 minutes or until thoroughly heated.