- Ingredients
- 2 tbsp. (25 mL) Vegetable Oil
- ½ cup (125 mL) chopped Celery
- ½ cup (125 mL) finely chopped Carrot
- ½ cup (125 mL) chopped Onion
- 4 cups (1 L) Turkey stock
- 1 cup (250 mL) canned Tomato Sauce
- 2½ tsp. (12 mL) Curry Powder
- ½ - 1 tsp. (2-5 mL) Salt
- ¼ tsp. (1 mL) Pepper
- 2 cups (500 mL) chopped or shredded cooked Turkey
- 2 red Apples, seeded and chopped
- 1 tbsp. (15 mL) chopped Parsley
- Directions
- Sauté celery, carrot and onion in hot oil for 3 – 5 minutes. Add turkey stock, tomato sauce, curry, salt, pepper, turkey, apple and parsley. Bring to boil; simmer, covered, 10 – 15 minutes until hot and apple is crisp tender.
Variation: Substitute uncooked turkey for cooked turkey and cook a few minutes before adding apple and then simmer 15 minutes longer.
Nutrient analysis/1 cup serving: Excellent source of Vitamin A (32%) and Niacin (28%). Good source of Vitamin B6 (19%) and Zinc (19%). Contains Vitamin C (24%), Phosphorus (13%), Magnesium (13%), Iron (12%), Riboflavin (10%), Vitamin B12 (9%), Pantothenic Acid (9%), Folacin (7%) and Thiamin (7%).
* Figures in brackets refer to percentages of Recommended Daily Intake
