After baking the big turkey for the holiday meal, chances are you will have leftovers to use. Turkey and cheese sandwiches are good, and using some with burritos would be OK, however, turkey and vegetable soup is a favorite, especially in the cooler months. Our turkey and vegetable soup tends to look more like stew, as we like it chunky.
|Turkey and homemade sage bread dressing|
According to Harvard Health Publication, “If you are looking for a lean cut of meat, turkey is hard to beat. A 3-ounce serving of skinless white meat contains 25 grams of fat, and less than 1 gram of saturated fat. Compared to prime rib, turkey has a lot less fat and fewer calories, too. However, dark meat has more saturated fat than white meat, and eating the skin adds a hefty serving of bad fats. Turkey is also a good source of arginine—an amino acid the body uses to make new protein and nitric oxide, the substance that relaxes and opens arteries.”
Using turkey breast and add in the health benefits of fresh vegetables and you have got a power packed Turkey Vegetable soup.
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