© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 lbs red potatoes, small dice
2 qt TURKEY BROTH
2 oz canola oil
1 c scallions, small dice
1 c red bell pepper, seeded and small dice
1 c celery, trimmed and small dice
1/2 c flour
2 tsp white pepper
2 lbs SMOKED TURKEY SAUSAGE, sliced thin
4 c whole kernel corn
2 Medium bay leaves
1 qt whole milk
To Taste salt and pepper
As needed scallions, small dice
Cook potatoes in simmering broth until tender. Drain and reserve potatoes and broth separately.
Sauté scallions, red pepper and celery in oil until tender.
Add flour and seasonings, stir until smooth. Cook, stirring constantly to a golden straw color.
Gradually stir in reserved broth. Cook until mixture begins to thicken.
Return reserved potatoes to kettle. Add sausage, corn and bay leaf and cook until heated throughout.
Stir in milk and heat to serving temperature (do not boil). Remove bay leaves.
Adjust seasoning as required. Garnish with chopped scallions.
Yield: 1-1/4 gallons.
Total Calories 217
Total Fat 8 g
% Daily Total Fat 33
Cholesterol 27 g
Sodium 1031 mg
Total Carbohydrates 26 g
Protein 12 g