This recipe makes great use of leftover roast turkey. If you have it, use homemade turkey broth to add exceptional flavour to this hearty, satisfying dish. It takes a little time to cook, but it's very low maintenance. you could also use leftover cooked chicken.
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2011
Ingredients
Method
In large Dutch oven, heat butter over medium heat; cook carrots, celery, onion, potato, thyme, salt, sage and pepper, stirring occasionally, until onion is softened, about 6 minutes.Stir in flour; cook, stirring, for 2 minutes. Whisk in broth and 2 cups water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 15 minutes.
Stir in turkey and milk and bring just to simmer (do not boil); simmer gently to heat through, 5 minutes.
Nutritional facts Per serving: about
- Sodium 751 mg
- Protein 28 g
- Calories 318.0
- Total fat 11 g
- Potassium 686 mg
- Cholesterol 76 mg
- Saturated fat 6 g
- Total carbohydrate 26 g
%RDI
- Iron 16.0
- Folate 19.0
- Calcium 15.0
- Vitamin A 74.0
- Vitamin C 12.0
