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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 144.7
  • Total Fat: 4.0 g
  • Cholesterol: 22.9 mg
  • Sodium: 789.2 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 3.2 g
  • Protein: 9.9 g

View full nutritional breakdown of turkey vegetable hotdish calories by ingredient
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turkey vegetable hotdish

Submitted by: PICTUREME40

Introduction

Great way to use up left over turkey. Goes great with some homemade corn muffins. Great way to use up left over turkey. Goes great with some homemade corn muffins.
Number of Servings: 8

Ingredients

    2 cans of cream of celery (feel free to use low sodium/low fat)
    4 can's of mix vegetables(drained and rinse with cold water to remove some of the salt)
    or use frozen instead.
    2 1/2 cups of skim milk
    1 lb roasted turkey (de-boned and skin removed) cut in to bite size pieces
    1/2 tsp thyme
    1/2 tsp rosemary
    1/4 tsp black pepper
    Feel free to add any other poultry seasoning your family likes.

Tips

The more you use fresh or frozen vegetables the lower in sodium you can make it.


Directions

Mix first 4 ingredients together than add your spices. I love the combination of thyme and rosemary but feel free to use your favorite poulrty seasoning. This can either simmer on top of stove for about 30 minutes or put it into your slow cooker. The longer it simmers the better it will taste.

Serving Size: 8-1 cup serving

Number of Servings: 8

Recipe submitted by SparkPeople user PICTUREME101.





TAGS:  Poultry | Soup | Poultry Soup |

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