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Susan Carvel: "I used leftover Thanksgiving turkey, with mushroo…" Read More
15Ingredients
75Minutes
180Calories
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Ingredients
US|METRIC
7 SERVINGS
- 2 Tbsp. olive oil (divided, non-stick pans will need less oil)
- 1 onion (medium, chopped)
- 1 cup chopped celery
- 2 tsp. minced garlic
- 1 tsp. dried thyme
- 1 tsp. poultry seasoning
- 1 tsp. Spike Seasoning (Or use another all-purpose seasoning of your choice.)
- 4 cups vegetable stock (chicken stock, or turkey stock, or use 3 14 oz. cans of broth)
- 4 cups mushroom stock (quick, See below about mushroom stock, or use more vegetable, chicken, or turkey broth if you don't have anything to make mushroom stock.)
- 2 cups water
- 1 lb. lean ground turkey (or 2-3 cups diced leftover turkey; see special instructions in the recipe if you're using leftover this)
- 1 lb. cremini mushrooms (washed and thickly sliced)
- 1 zucchini (large, at least 10 inches long or 2 smaller ones)
- salt
- fresh ground black pepper
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories180Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol50mg17% |
Sodium1270mg53% |
Potassium590mg17% |
Protein14g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate9g3% |
Dietary Fiber2g8% |
Sugars6g |
Vitamin A15% |
Vitamin C10% |
Calcium6% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Susan Carvel 5 years ago
I used leftover Thanksgiving turkey, with mushroom and turkey broth. Instead of celery, I used carrots. I would make again!