Recipes

This recipe provides a terrific way to use leftover holiday turkey. But if you don’t have any, buy a cooked turkey breast half or substitute chopped cooked chicken.

PREP: 20 MINUTES

 

Ingredients:

1 large potato, peeled, if desired, and chopped (about 1-1⁄2 cups)
1 14-ounce can reduced-sodium chicken broth
2 small ears frozen corn on the cob, thawed, or 1 cup loose-pack frozen whole kernel corn
12 ounces cooked turkey breast, cut into 1⁄2-inch cubes (about 2-1⁄4 cups)
1-1⁄2 cups fat-free milk
1 large sweet potato, peeled and cut into 3⁄4-inch cubes (about 1-1⁄2 cups)
1⁄8 to 1⁄4 teaspoon ground black pepper
1⁄4 cup coarsely snipped fresh flat-leaf parsley

 

Instructions:

In a 3-quart saucepan combine chopped potato and chicken broth. Bring to boiling; reduce heat. Simmer, uncovered, about 12 minutes or until potato is tender, stirring occasionally. Remove from heat. Do not drain. Using a potato masher, mash potato until mixture is thickened and nearly smooth.

If using corn on the cob, cut the kernels from one of the ears of corn. Carefully cut the second ear of corn crosswise into 1⁄2-inch-thick slices.

Stir corn, turkey, milk, sweet potato, and pepper into potato mixture in saucepan. Bring to boiling; reduce heat. Cover and cook for 12 to 15 minutes or until sweet potato is tender.

Sprinkle individual servings with parsley. Makes 5 (1-1⁄3 cup) servings.

 

Hints:

Per serving: 216 cal., 1 g fat, 44 mg chol., 271 mg sodium, 29 g carbo., 4 g fiber, 23 g pro.
Exchanges per serving: 2 starch, 2 very lean meat
Carb Choices: 2
 

 

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