owl.
Mix in the turkey.
Shape by 1 tablespoon
easpoon garlic powder, and ground turkey.
make into 1 inch
In a large soup pot, saute the onion in
ith wax paper.
Place turkey, breadcrumbs, egg, 1 1/2
Combine turkey meatball ingredients; mix well. Shape into 18 (1 1/4\") balls.
Using skillet coated with non-stick cooking spray, cook meatballs 8 to 10 minutes or until browned and no longer pink in center; stir occasionally.
Combine sauce ingredients.
Place 3 meatballs in each pita half. Add lettuce and tomato. Top with sauce.
Alternatively, place filling in a flour tortilla, and fold burrito style for a wrap!
Serves 6.
In a large saucepan cook the mushrooms, carrot, celery and onion in the margarine/butter until crisp-tender. Add 4.5 cups of water, the buillon, and 1/8 teaspoon pepper.
Bring to a boil and stir in the pasta. After returning to a boil, reduce heat and simmer uncovered for 5-8 minutes. You want the pasta to be still a little firm. Add the turkey, parsley and thyme. EAT! Yummy!
Prepare soup as directed on can.
Drain and rinse pinto beans under running water.
Add pinto beans and cooked turkey to soup. Serve with your favorite crackers and green salad.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
n low, add the mushroom soup and mix well.
Without
eatballs: With wet hands, mix turkey, fennel seeds, egg, 1 tsp
arge bowl, combine the ground turkey, breadcrumbs, egg, granulated garlic and
ooking spray.
Combine ground turkey, bread crumbs, soy sauce, sherry
b>soup later. Discard other vegetables, bones, turkey skin, etc.
For the Soup
ill with cold water until turkey is just covered. Bring to
ombine barley in a large soup pot with the 9 cups
Mix together the ground turkey, egg, onion, garlic salt, and pepper. Form meatballs using a tablespoon measure.
Heat the oil in a skillet over medium heat. Brown meatballs in oil. Transfer meatballs to a paper towel to drain.
In a soup pot, dissolve the bouillon cube in the boiling water. Stir in the undiluted mushroom soup. Add the carrots, celery, onion, and corn. Add the meatballs to the soup, and bring to a boil. Reduce heat, and simmer 25 to 30 minutes.
In a stockpot over low heat, melt butter.
Saute onions, carrots and celery until tender, about 5 minutes.
Stir in tomatoes, turkey and parsley. Add stock and stuffing.
Bring soup to a boil; reduce heat and simmer, partially covered for 45-60 minutes
Place hot noodles in a large deep bowl; cover with soup.
abe cooks, heat a medium soup pot over medium to medium
Brown turkey in soup pot, season with pepper and