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Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Vegetable oil

  2. 3 tablespoons 45ml Celery stalks - diced (large)

  3. 2 tablespoons 30ml Carrots - peeled, diced (large)

  4. 1 tablespoon 15ml Onion - diced (large)

  5. 3 1/2 cups 829ml Turkey or chicken broth

  6. 2 cups 292g / 10oz Diced leftover turkey

  7. 1 Cream-style corn - (15 oz)

  8. 1/4 cup 36g / 1 1/3oz Chopped fresh parsley

  9. 1 3/4 teaspoons 8.8ml Salt

  10. 1 teaspoon 5ml Tabasco pepper sauce

  11. 1/2 cup 99g / 3 1/2oz Small bowtie pasta or egg noodles

Instructions Jump to Ingredients ↑

  1. In 3-quart saucepan, over medium heat, in hot oil, cook celery, carrots and onion until tender-crisp, stirring occasionally. Add turkey broth, diced turkey, cream-style corn, parsley, salt and Tabasco pepper sauce. Over high heat, heat to boiling.

  2. Add bowtie pasta; cover and simmer 10 to 15 minutes, stirring occasionally.

  3. This recipe 4 servings.

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