© 2023 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 tbsp olive oil
1-1/2 lbs yellow onions, diced
2 lbs GROUND TURKEY
3 oz TURKEY BASE
2-1/2 lbs eggplant, diced
7 oz carrots, peeled and diced
5 oz celery, diced
2 qt tomatoes with juice, diced
1/2 tsp freshly grated nutmeg
1/2 tsp freshly ground black pepper
3-1/2 qt cold water
5 oz elbow pasta, uncooked
1/2 c scallions, sliced
1/3 c fresh lemon juice
Heat oil and sauté onion in oil until soft; add turkey, breaking the ground turkey into small pieces. Cook until the turkey is cooked through and is no longer pink.
Add turkey base, eggplant, carrots, celery, tomatoes, nutmeg, pepper and water; simmer 30 minutes.
Add pasta, scallions and lemon juice; simmer until pasta is tender, about 15 minutes. Serve hot.
140 Total Calories
45 Calories from Fat
5 g Total Fat
8 % Daily Total Fat
1 g Saturated Fat
8 % Daily Saturated Fat
35 g Cholesterol
12 % Daily Cholesterol
690 mg Sodium
29 % Daily Sodium
16 g Total Carbohydrates
5 % Daily Total Carbohydrates
2 g Dietary Fiber
8 % Daily Dietary Fiber
6 g Sugars
10 g Protein
25 % Daily Protein
30 % Daily Vitamin C
6 % Daily Calcium
6 % Daily Iron