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Ingredients47 m servings 232 cals
Original recipe yields 6 servings (6 cups)
- Heat oil in a stockpot over medium heat. Add turkey; cook until browned and juices have cooked off, 5 to 7 minutes. Add onions; cook and stir until transparent, about 5 minutes. Add parsnips, paprika, garlic, and oregano. Cook, stirring frequently, until garlic is fragrant, about 2 minutes. Add chicken stock and a pinch of salt. Let simmer until thickened to desired consistency, 20 to 30 minutes.
- Cook's Note:
- Use to 2 cups chicken stock if desired.
Per Serving: 232 calories; 12.8 g fat; 11.1 g carbohydrates; 20.8 g protein; 70 mg cholesterol; 427 mg sodium. Full nutrition