© 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
6-1/4 lbs russet potatoes
12 Slices TURKEY BACON, cubed
3 large yellow onions, peeled and chopped
2 tbsp garlic, minced
1 tbsp marjoram, dry leaf
6 oz all purpose flour
19 lbs TURKEY BREAST CUBES, 3/4-inch x 3/4-inch
1/4 c hot Hungarian paprika
1 Gallon TURKEY STOCK
2 lbs tomato paste
1/2 c white vinegar
1 tbsp lemon zest
10 bay leaves
1 tbsp sugar
Salt and white pepper To Taste
7 Each green pepper, seeded and cubed
Cooked rice or pasta As Needed
Peel and cube potatoes and place in cold water.
In a stock pot, saute bacon until light brown. Add onion, garlic and marjoram and saute for 30 seconds. Add flour and prepare a blonde roux. Add turkey cubes and saute for 6 to 8 minutes. Drain the potatoes and add to the stock pot. Add the rest of the ingredients except green pepper. Bring to boil, reduce heat and simmer for 30 minutes.
Add green peppers and simmer for 8 to 10 more minutes or until the potatoes are done. Season to taste. Discard bay leaves.
Serve over rice or pasta in bowl and garnish as needed.
370 Total Calories
20 Calories from Fat
2 g Total Fat
3 % Daily Total Fat
0 g Saturated Fat
3 % Daily Saturated Fat
115 g Cholesterol
38 % Daily Cholesterol
510 mg Sodium
21 % Daily Sodium
40 g Total Carbohydrates
13 % Daily Total Carbohydrates
2 g Dietary Fiber
8 % Daily Dietary Fiber
3 g Sugars
47 g Protein
15 % Daily Protein
50 % Daily Vitamin C
4 % Daily Calcium
25 % Daily Iron