© 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 oz dried mushroom pieces
6 qt TURKEY BROTH or low-sodium chicken broth
6 Medium carrots, peeled and finely chopped
6 Medium celery stalks, thinly sliced
1/3 c thinly sliced shallots
6 oz dry angel hair pasta, or capelli d'angelo
3 c COOKED TURKEY or PULLED TURKEY, finely chopped
1/2 c chopped fresh parsley
Freshly ground black pepper To Taste
Rehydrate dried mushrooms by covering with warm water. Let stand 15 minutes. Rinse under cold water and reserve.
Place broth in a stockpot and bring to boil over high heat. Add carrots, celery, shallots and drained mushrooms. Return to a boil, immediately reduce heat and simmer, uncovered, 15-20 minutes or until vegetables are tender.
Add pasta and continue cooking until the al dente stage, about 4 to 6 minutes.
Stir in the turkey and parsley and cook for several minutes or until thoroughly heated.