Turkey And Sweet Potato Soup

1 cup 2% milk 2 cups cubed cooked turkey breast Shop Recipe Powered by Chicory Directions In a large saucepan, combine potatoes, water and bouillon; bring to a boil. Reduce heat; cook, covered, until potatoes are tender, 10-15 minutes. Stir in corn, sage and pepper; heat through. 2 cups sweet potatoes (peeled and cubed into 1/2-inch dice) 1 cup celery (sliced) 1 cup onion (chopped) 2 cups turkey stock (or chicken stock, preferably no- or low-sodium) 1/2 teaspoon dried marjoram 1/4 teaspoon dried thyme 1 1/2 cups frozen mixed vegetables (thawed in a colander under cold running water) 4 strips cooked bacon (diced)

Add in the sweet potato chunks and rice. Stir and cook for 1 minute. Stir in 6 cups of broth and turn the heat to high to bring to a boil. Once the broth is boiling, turn the heat down to maintain a gentle boil, partially covering the pot with a lid (leave about a 1 - 2 inch opening). Add the sweet potatoes, broth, and 1 teaspoon of the salt. Bring to a boil. Reduce the heat and simmer until the sweet potatoes are tender, about 10 minutes. Transfer half the soup to a food.

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Turn up the heat a bit and bring the soup to a low boil. Lightly boil for 1 minute. Reduce heat slightly and add the corn, sweet potato, half and half, soy sauce, parsley, and thyme. Cook for about 10 minutes, or until sweet potato is tender. Add turkey and simmer for 20 minutes or until thoroughly warmed.

In a 7-quart slow cooker, layer the onion, celery, carrots, jalapeños, and garlic. Add the salt and pepper. Scrub and dry the sweet potatoes. Chop into ½-inch to 1-inch sized pieces and add to the cooker. Place the turkey breast and ham hock on top and sprinkle with salt and pepper. Using kitchen twine, bundle the sage, rosemary, and thyme.

1 lb sweet potato, peeled and cut into 1/2 inch cubes 1 1⁄2 quarts chicken broth 2 teaspoons salt 1⁄4 lb green beans, cut into 1/4 inch pieces 1⁄4 teaspoon black pepper 1 lb turkey cutlets, cut into 1 1/2 by 1/2 inch strips directions In a large pot, melt the butter over moderately low heat.

1 medium sweet potato, peeled and chopped 8-10 cups chicken or turkey broth 3/4 cup pasta (small pasta or noodles) 3 cups chopped kale 1 cup cooked turkey or chicken, shredded or cut into bite sized pieces fresh parsley, to garnish Instructions: In a large pot, heat the butter or oil. Add the onion, celery, carrots and garlic.

Cook until the sweet potatoes are just cooked through. 1-2 cloves garlic, minced 10 cups Turkey or Chicken Stock (Broth will work) 2 medium sweet potatoes, peeled and cubed (½ inch) 1 ½ cups leftover, cooked turkey, shredded Next, add the thyme, sage and beans. Stir well. Then add the kale. Cook for another 4-5 minutes until the kale is wilted.

2 cups sweet potatoes, diced 5-6 cups turkey meat, leftover, shredded 1/4 cup capers with some juice Instructions In a large Dutch oven over medium heat, add the olive oil, onions and celery. Sauté a few minutes. Add the salt and nutritional yeast. Then pour in the turkey broth and chicken stock.

Add sweet potato, tomatoes and their juice, broth, 1 cup water, and rosemary; season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover; cook until potato is tender, 12 to 15 minutes. Step 3 Stir in turkey; add escarole in 2 batches, waiting for the first batch to wilt before adding the second.

1 teaspoon olive oil 2 cloves fresh garlic, minced (or 1 teaspoon from a jar) 1¼ cups carrots, sliced 1 cup celery, sliced 1 cup onions, chopped (~1 small onion) 2 cups sweet potatoes, peeled and diced (~2 sweet potatoes) 1½ cups cooked turkey breast (skin removed), diced Fresh ground pepper, to taste Instructions

Peel sweet potatoes and cut into 3/4 inch cubes. Add to the slow cooker with the chicken (affiliate link) or turkey (affiliate link) soup base (if using) and cook for 4 hours on high or 8 hours on low. Chop up enough turkey or chicken to make 2-3 cups bite-sized pieces.

Step 1. 1. COMBINE the broth, turkey, onion, sweet potato, savory, and salt in a large saucepan. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally. 2.

1 ½ pound boneless turkey breast, cut into 1-inch pieces ½ cup chopped onion 2 tablespoon finely chopped fresh ginger 1 teaspoon ground allspice 1 teaspoon ground cumin ¾ teaspoon black pepper ½ teaspoon salt ½ teaspoon garlic salt ½ teaspoon dried thyme, crushed 2 large sweet potatoes, peeled and cut into 2-inch pieces

Season the turkey with 3/4 teaspoon salt and 1/2 teaspoon pepper, then brown, stirring occasionally, until golden, about 6 minutes. Stir in the onions, garlic, 3/4 teaspoon salt, and 1/2 teaspoon.

1 medium-to-large sweet potato peeled & diced 4 cloves garlic minced 1 pound lean ground turkey 2 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon paprika 1/2 teaspoon cayenne pepper optional 1 (28 fluid ounce) can fire-roasted diced tomatoes with juices 1 cup chicken broth 1 (14 fluid ounce) can red kidney beans drained

1 tablespoon olive oil 1 medium yellow onion, diced 1 pound turkey sausage, removed from casings 3 medium sweet potatoes (1½ pounds) chopped into ½-inch cubes 6 cups (48 ounces) low-sodium chicken broth 1 teaspoon Italian seasoning ¼ tsp red pepper flakes (or season to taste with fresh black pepper)

1 large sweet potato peeled and diced into small cubes 13 oz turkey sausage fully cooked, cut into ½-inch thick slices 4 garlic cloves minced 6 cups chicken broth low-sodium 1 tsp paprika 1 tsp ground cumin ¾ tsp ground coriander ¼ tsp chipotle chili powder to taste Salt to taste Black pepper freshly ground 4 cups fresh kale chopped

Add garlic and chili flakes and cook an additional 60 seconds. Add chicken stock, water, sweet potato, thyme and bay leaves. Bring to a boil, reduce heat to a steady simmer, cover with a lid and cook until sweet potato is fork tender (approx. 10-12min). Add zucchini and kale and cook until zucchini has slightly softened (approx. 3-4 minutes).

In a large saucepan, heat the coconut oil. Add the onions and peppers and cook over moderate heat, stirring occasionally, until tender, 10 minutes. Add the curry paste and cook, stirring, about 2.

Step 3. Add broth, sweet potato, chiles, oregano, and bay leaves and bring to a simmer. Cook until sweet potato is tender, about 10 minutes. Stir in the turkey or chicken and corn and cook until.

Instructions. Wash, peel and chop the sweet potato into bite size chunks. Add 4 cups to the pressure cooker. Chop the onion into bite size pieces, and mince the garlic. Add to the pressure cooker. Add the rest of the ingredients, pumpkin puree, lentils, ground ginger, salt and pepper. Pour in the vegetable broth.

1 pound Turkey ground (minced) 2 Sweet potatoes large peeled and chopped into cubes 15 oz Garbanzo beans (chickpeas) 14 oz tomatoes canned chopped or pureed 2 cups Chicken broth Salt and pepper to taste 1 cup peas we used frozen peas US Customary - Metric Cook Mode Prevent your screen from going dark Instructions

Mix in the tomato paste, tomato sauce, and chopped tomatoes. Mix in the browned turkey, corn, green beans, garlic, thyme, oregano, and potatoes. Throw in a bay leaf. To cook the veggies, bring to a boil, then reduce heat and simmer for 30-35 minutes. Take out the bay leaf and dinner is ready to be served.

Instructions. In a cast iron skillet, heat the olive oil over medium-high heat. Add the ground turkey and garlic. Use a wooden spoon to break up the turkey as it cooks. Stir occasionally, and cook for about 5 minutes. Add the onions and yellow peppers, and cook until the onions are soft.

Add the water and 1 tablespoon olive oil. Add the peeled and diced sweet potatoes. Cook them for 15 minutes, slightly covered for the first 10 minutes. They will steam and soften the first 10 minutes, and then sauté and brown for the final 5 minutes. Remove them from the skillet to a plate and set aside.

Instructions. Precook the sweet potato. Boil a kettl with hot water. Add cubed sweet potatot to a pot with boiling hot water and ½ teaspoon of salt. Cook over medium heat for 10-12 minutes, until soft when inserting a knife. Once cooked, strain and set aside to cool. This step can be made ahead of time.

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