Best Turkey And Vegetable Chow Fun Recipes

TURKEY VEGETABLE SOUP

Turkey Vegetable Soup image

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

Ingredients

6 cups turkey or chicken broth
3 medium potatoes, peeled and chopped
2 carrots, chopped
2 celery ribs, chopped
2 medium onions, chopped
2 cans (15 ounces each) cream-style corn
2 cans (8-1/2 ounces each) lima beans, drained
1 to 2 cups chopped cooked turkey
1/2 to 1 teaspoon chili powder
Salt and pepper to taste

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.

TURKEY-VEGETABLE PARMESAN

Turkey-Vegetable Parmesan image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 small eggplant, cut into 1/4-inch-thick rounds
1 small zucchini, cut into 1/4-inch-thick rounds
Kosher salt
3 tablespoons extra-virgin olive oil
4 turkey cutlets (about 1 1/4 pounds)
All-purpose flour, for dredging
2 tablespoons unsalted butter
2 plum tomatoes, chopped
1/2 cup dry white wine
1/4 cup roughly chopped fresh basil
4 thin slices fresh mozzarella cheese
1/4 cup grated parmesan cheese

Steps:

Preheat the broiler. Season the eggplant and zucchini with salt. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the eggplant in one layer and cook until browned, about 2 minutes per side. Transfer to paper towels. Add another 1 tablespoon olive oil, then repeat with the zucchini.
Season the turkey with salt and dredge lightly in flour. Heat the remaining 1 tablespoon olive oil in the skillet, then add the turkey and cook until browned, about 2 minutes per side. Transfer to a plate.
Heat 1 tablespoon butter in the skillet. Add the tomatoes; when they sizzle, add the wine and bring to a boil. Add 1/4 teaspoon salt. Return the turkey to the skillet; arrange the eggplant, zucchini and basil on the cutlets and spoon the tomatoes on top. Top with the mozzarella and parmesan. Cut the remaining 1 tablespoon butter into pieces and add to the skillet. Simmer until the turkey is cooked through, about 3 minutes. Transfer to the broiler; cook about 1 minute.

Nutrition Facts : Calories 503, Fat 26 grams, SaturatedFat 10 grams, Cholesterol 96 milligrams, Sodium 689 milligrams, Carbohydrate 17 grams, Fiber 6 grams, Protein 47 grams

TURKEY CHOW MEIN WITH FRESH VEGETABLES

Turkey Chow Mein With Fresh Vegetables image

This recipe for chow mein is a great way to serve leftover turkey from Thanksgiving or Christmas dinner.

Provided by Rhonda Parkinson

Categories Entree Dinner Lunch

Time 25m

Number Of Ingredients 18

Ingredients

For the Vegetables:
2 cups fresh mushrooms (cleaned, and cut in half)
1 to 2 stalks celery (cut into 1-inch pieces)
1 red bell pepper (cut into bite-sized pieces)
1/2 red onion (peeled and chopped)
1 cup mung bean sprouts (rinsed and drained)
Optional: 1 clove garlic (chopped)
For the Sauce:
1/2 cup low-sodium chicken broth
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
1 tablespoon cornstarch
For the Noodles:
2 cups noodles
3 to 4 tablespoons cooking oil (for stir-frying, as needed) divided
3 cups cooked turkey meat
Salt to taste
pepper (to taste)

Steps:

Gather the ingredients.
Mix together sauce ingredients, whisking in cornstarch last.
Cook noodles according to package directions.
Heat a wok or frying pan over medium-high to high heat.
Add 1 tablespoon of oil. When oil is hot, add mushrooms and stir-fry for a minute.
Remove from pan, add more oil, and stir fry celery and red bell pepper.
Remove from pan, add more oil, and stir fry onion and garlic.
Add turkey to pan. Cook for a minute, then add other vegetables back into pan.
Stir in bean sprouts.
Add sauce.
Bring to a boil, add noodles, and mix everything together.

Nutrition Facts : Calories 446 kcal, Carbohydrate 32 g, Cholesterol 102 mg, Fiber 4 g, Protein 37 g, SaturatedFat 2 g, Sodium 621 mg, Sugar 5 g, Fat 19 g, ServingSize 4 servings (4 portions), UnsaturatedFat 0 g

VEGETABLE TURKEY SOUP

Vegetable Turkey Soup image

Low-sodium ingredients don't diminish the full flavor of this brothy soup sent in by Bonnie LeBarron, Forestville, New York. The ground turkey gives the soup a heartiness everyone will welcome on a cold blustery evening.

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

1 pound lean ground turkey
1 cup chopped celery
1/2 cup chopped onion
2 to 3 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium beef broth
2-1/2 cups reduced-sodium tomato juice
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup sliced fresh mushrooms
3/4 cup frozen French-style green beans
1/2 cup sliced carrots
1-1/2 teaspoons Worcestershire sauce
1 teaspoon dried parsley flakes
1 teaspoon dried thyme
1/2 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 bay leaf

Steps:

In a Dutch oven coated with cooking spray, saute the turkey, celery and onion until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. Discard bay leaf. Soup may be frozen for up to 3 months.

Nutrition Facts : Calories 272 calories, Fat 10g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 783mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges