TURKEY VEGETABLE PASTA SALAD
When you're looking for a side dish to round out your barbecue, nothing compares to this meaty pasta salad. It also makes a simple yet satisfying meal in itself.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12-14 servings.
Number Of Ingredients 11
Steps:
- Whisk all dressing together in a small bowl; set aside. Cook pasta according to package directions; drain. Place in a large bowl. While pasta is warm, stir in 1/2 cup dressing. Cover and chill. Add broccoli, turkey, onions, red pepper and remaining dressing; toss to coat. Cover and chill 3-4 hours or overnight.
Nutrition Facts : Calories 302 calories, Fat 17g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 132mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 13g protein.
TURKEY VEGETABLE SOUP
This is one of my "tried-and-true" recipes that I always make after Thanksgiving when the turkey leftovers are just about used up. The carcass makes a wonderful broth, and it's amazing how much more meat is made available after boiling those bones!
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (about 3-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a large stockpot, combine the broth, potatoes, carrots, celery and onions. Bring to boil. Reduce heat; cover and simmer for 30 minutes or until the vegetables are tender. , Add the corn, lima beans, turkey, chili powder, salt and pepper. Cover and simmer 10 minutes longer.
Nutrition Facts : Calories 123 calories, Fat 1g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 651mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
INSTANT POT® TURKEY SOUP WITH PASTA AND VEGETABLES
Got some leftovers from your holiday feast? This tasty, healthy soup will be just the thing to warm you up and keep you satisfied! Fresh veggies with some broth, a can of diced tomatoes, and pasta will recycle those turkey leftovers in no time, when you use your Instant Pot®.
Provided by Bibi
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Turn on a 6- or 8-quart multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once pot is hot, add olive oil and heat until it shimmers, about 2 minutes. Add onion, carrots, celery, mushrooms, salt, and pepper. Saute until vegetables begin to soften, about 5 minutes. Stir in garlic and saute until fragrant, about 1 minute. Add turkey broth, turkey, kale, diced tomatoes with juice, Italian seasoning, and bay leaf and stir to combine.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Carefully release the valve and release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid.
- While pressure is releasing, bring a large pot of lightly salted water to a boil. Add rotini and cook at a boil until tender yet firm to the bite, about 8 minutes. Drain.
- Ladle pasta into bowls and top with turkey, broth, and vegetable mixture.
Nutrition Facts : Calories 233.9 calories, Carbohydrate 30.1 g, Cholesterol 31.1 mg, Fat 4.6 g, Fiber 3 g, Protein 16.7 g, SaturatedFat 0.9 g, Sodium 1016.1 mg, Sugar 5 g
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