© 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
1/2 c olive oil
7 c onions, sliced
2-1/2 c leeks, sliced, white section only
5 Large garlic cloves, crushed
3-1/2 c celery, sliced
3-1/2 c green pepper, seeded and cut into chunks
5-1/2 c fresh mushrooms, sliced
10 c zucchini, halved and sliced
4 c crushed tomatoes
2/3 c tomato paste
4-3/4 c water
2-1/2 tsp dried basil leaves
2-1/2 tsp dried oregano leaves
3/4 tsp fennel seeds, crushed
3/4 tsp black pepper
2-1/2 tsp salt
3/4 tsp sugar
4 lbs, 14 oz PULLED TURKEY
4 lbs, 3 oz fettuccine noodles, cooked and warm
In a large brazier or tilt fryer, heat oil over medium-high flame and saute onions until softened. Add leeks and saute until both are slightly browned. Add garlic and saute briefly, taking care not to burn. Add celery and green pepper and saute 3 minutes. Add mushrooms and zucchini and saute 5 minutes.
Stir in tomatoes, tomato paste, and water until blended. Add basil, oregano, fennel, pepper, salt and sugar, bring up to a simmer and cook 10 minutes.
Add pulled turkey and cook 15 minutes, stirring gently to avoid breaking up the poultry too much.
Serve each 10-ounce servings over cooked pasta.
580 Total Calories
120 Calories from Fat
13 g Total Fat
20 % Daily Total Fat
2 g Saturated Fat
13 % Daily Saturated Fat
85 g Cholesterol
28 % Daily Cholesterol
660 mg Sodium
28 % Daily Sodium
68 g Total Carbohydrates
23 % Daily Total Carbohydrates
7 g Dietary Fiber
28 % Daily Dietary Fiber
9 g Sugars
47 g Protein
20 % Daily Protein
60 % Daily Vitamin C
10 % Daily Calcium
35 % Daily Iron