- Portion size 10 servings
- Credits : Canadian Living Magazine: December 2006
Ingredients
Method
Remove skin and meat from turkey leg. Reserve bone; discard skin. Cut meat into bite-size pieces; set aside.In slow cooker, combine carrots, celery, mushrooms, onion, parsley, bay leaf, thyme and pepper. Add turkey bone, stock and 3 cups (750 mL) water. Cover and cook on low for 6 hours or until vegetables are tender.
Add red pepper, peas and turkey meat. Cover and cook on high until vegetables are tender-crisp, about 15 minutes. Discard bay leaf and parsley. Stir in pasta.
Nutritional facts Per each of 10 servings: about
- Sodium 266 mg
- Protein 10 g
- Calories 108.0
- Total fat 2 g
- Cholesterol 23 mg
- Saturated fat 1 g
- Total carbohydrate 13 g
%RDI
- Iron 10.0
- Folate 17.0
- Calcium 3.0
- Vitamin A 36.0
- Vitamin C 37.0
