© 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
Oil, as needed
7 oz garlic, chopped fine
3 lbs celery, medium dice
3 lbs carrots, peeled & medium dice
2 lbs onions, medium dice
1/2 oz dried basil
1/2 oz dried oregano
1/2 oz black pepper
3 tbsp poultry seasoning
18 oz turkey base
4 Gallons water
9 lbs cooked turkey breast, skin removed & medium dice
4 Heads escarole, washed, drained & chopped
Romano cheese, grated
2 lbs orecchiette pasta (little ears), cooked, drained and cooled
Heat oil in an 11 gallon stockpot. Saute garlic until lightly golden.
Stir in carrots and celery. Cover and cook 4 to 5 minutes.
Stir in onions. Cover and cook until all vegetables are translucent and tender.
Stir in herbs and seasonings.
Blend turkey base with water and add to the stockpot. Bring to a boil: reduce heat and add turkey. Simmer 25 minutes. Skim top.
Adjust seasonings as required.
Add escarole and cook until tender.
Taste and adjust again, flavoring with Romano. Hold for service.
To serve: Cook orecchiette in boiling water with a little salt and oil until al dente. Drain and cool under cold water.
Plating: Place 5 orecchiette in individual 10-ounce soup cups and fill with 9 ounces of hot soup.
Note: Yield: 7 gallons
130 Total Calories
35 Calories from Fat
4 g Total Fat
6 % Daily Total Fat
1 g Saturated Fat
5 % Daily Saturated Fat
40 g Cholesterol
13 % Daily Cholesterol
800 mg Sodium
33 % Daily Sodium
7 g Total Carbohydrates
2 % Daily Total Carbohydrates
2 g Dietary Fiber
8 % Daily Dietary Fiber
1 g Sugars
15 g Protein
45 % Daily Protein
6 % Daily Vitamin C
6 % Daily Calcium
6 % Daily Iron