Ingredients
- 21 cups turkey stock, home made
3-4 cups water
1 cup crushed tomatoes
1 box butternut squash, defrosted
8 oz. frozen cut okra, thawed
1 large onion, chopped (about 9 oz)
8 oz frozen spinach, thawed
1 small head savoy cabbage, sliced (about 14-16oz)
3 medium stalks celery, diced (about 5-6 oz)
2 small sweet potatoes (about 12-14 oz, total) diced
8-10 oz sliced mushrooms
1/4 cup minced garlic
14 oz. frozen mixed vegetables, thawed
1 can black beans, drained and rinsed (to remove salt)
1 can garbanzo beans, drained and rinsed (to remove salt)
1 lb. leftover turkey, diced or shredded
Seasonings:
1 1/2 tsp italian seasoning blend
2 tsp turmeric
1 tsp sage (this might be a bit heavy, start with 1/2)
1/2 tsp thyme (again, use half to start, add if you like it at end)
1/4 tsp paprika
1/2 tsp chipotle powder
1/2 tsp mustard powder, dry
1/4 tsp cumin, ground
2 tsp garlic powder
1/4 tsp crushed red pepper flakes or cayenne pepper
1/8 tsp marjoram, dried
1 tsp ground black pepper
1 Tablespoon sea salt
Description
I Spent One Day Cooking Down The Stock From The Turkey Carcass, The Giblets And 3 Extra Turkey Legs Along With 8 Oz. Carrots, 2 Stalks Celery, 1 Large Onion, And 3 Bay Leaves Along With About 30 Cups Of Water And The Defatted Pan Juices From Cooking The T
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter