© 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
1-1/2 lbs TURKEY BACON, diced
12 oz unsalted butter
12 oz yellow onions, medium chop
7 Stalks celery, medium chop
12 oz all-purpose flour
3-1/4 Gallons TURKEY STOCK
9-1/2 lbs TURKEY BREAST, cubed, 3/4 inches x 3/4 inches
4 lbs green cabbage, medium chop
2 tbsp caraway seeds
3 lbs asparagus spears, medium chop
Salt and white pepper, to taste
1-1/2 lbs white Cheddar cheese, shredded
Dice bacon. Chop celery and onions. Chop asparagus and cabbage. Keep aside.
In a stock pot, add bacon and saute until light brown. Add butter to pan and saute onions and celery. Stir in flour. Cook for about 12 minutes on low heat. Add turkey stock to mixture. Mix with wire whip to avoid any lumping. Bring to a boil and simmer for 20 minutes.
Add turkey, cabbage and caraway seeds. Simmer for 25 minutes. Add asparagus and simmer for 8-10 minutes. Season to taste.
Garnish with shredded white Cheddar cheese.
290 Total Calories
130 Calories from Fat
14 g Total Fat
22 % Daily Total Fat
7 g Saturated Fat
35 % Daily Saturated Fat
100 g Cholesterol
33 % Daily Cholesterol
1206 mg Sodium
52 % Daily Sodium
11 g Total Carbohydrates
4 % Daily Total Carbohydrates
2 g Dietary Fiber
8 % Daily Dietary Fiber
2 g Sugars
29 g Protein
15 % Daily Protein
25 % Daily Vitamin C
15 % Daily Calcium
10 % Daily Iron