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60+ Minutes |
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Cooked by: Chef / Holiday: Thanksgiving / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Heat the oil in a large heavy kettle. Add the winter squash (such as butternut or Hubbard) and celery root; saute over medium heat 2
minutes. Add the turkey stock, bring to a boil, cover and simmer for 10 to 12 minutes, or until the vegetables are tender. Puree the mixture in a food processor or blender and return to the kettle.
Add the remaining squash and celery, and the uncooked rice. Cook the mixture, uncovered, for 10 minutes. Add the savoy cabbage and cook for 5 minutes, or until the rice and vegetables are tender. Stir in the cubed turkey meat. Heat until hot. Season to taste with salt and pepper.
Comments: * Approximate nutritional analysis: 217 calories per 1/4-cup serving:
19 g protein, 22 g carbohydrates, 6 g fat (24% of calories), 5 g fiber, 30 mg cholesterol, 436 mg sodium, 41% of the Daily Value for vitamin A, 35% for niacin, 25% for vitamin C
| Ingredients:
-1
3 3/4 Cup(s) winter squash; cut into
1 3/4 Cup(s) celery root; cut into
9 158/511 Cup(s) turkey stock
1/2 Cup(s) rice; uncooked
1 1/4 Cup(s) savoy cabbage; coarsely
2 1/4 Cup(s) turkey meat; cooked & cubed |
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