INSTANT POT® GROUND TURKEY AND POTATO SOUP
Ground turkey breast and potato soup in the Instant Pot®.
Provided by Rhonda Harp
Categories Everyday Cooking Instant Pot¨ Soups, Stews and Chili
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Cook bell pepper and onion in the hot oil until onion is translucent, 5 to 7 minutes. Mix in ground turkey. Add garlic, pepper, steak seasoning, and cumin; cook and stir until turkey has browned evenly and is no longer pink, 14 to 16 minutes.
- Pour 1/4 cup chicken broth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Mix in potatoes and corn. Add remaining chicken broth until potatoes are just covered.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Select Saute function and bring to a boil. Pour in heavy cream, stirring as you add it. Add slaw and cook for 2 minutes. Turn off the cooker and let sit until slaw is tender, about 5 minutes.
Nutrition Facts : Calories 378.5 calories, Carbohydrate 38.4 g, Cholesterol 81 mg, Fat 14.4 g, Fiber 4 g, Protein 24.5 g, SaturatedFat 5.6 g, Sodium 1300.6 mg, Sugar 3.2 g
TURKEY-SWEET POTATO SOUP
A batch of this soup brings the nostalgic flavors and heartwarming feel of the holidays at any time of year. When I have time to slow-cook it, my whole house smells cozy. -Radine Kellogg, Fairview, Illinois
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- 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. In a small bowl, mix cornstarch and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in turkey; heat through.
Nutrition Facts : Calories 275 calories, Fat 3g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 374mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
CHICKEN EMPANADAS
I'm showing you how to make what is one of the world's greatest meat-filled pastries. Or, it can be, if you avoid the three most common mistakes: empanadas that are under-seasoned, under-filled, and under-cooked. But, if you use the following technique, you'll avoid all of those issues, no matter what kind of filling you use!
Provided by Chef John
Categories Empanada Recipes
Time 3h15m
Yield 8
Number Of Ingredients 23
Steps:
- Pour olive oil into a saucepan; add onion, poblano, garlic, salt, pepper, chipotle, cumin, oregano, cayenne, and cooked chicken, pressing down as you go. Add currants.
- Place saucepan over high heat; cook until onions begin to soften slightly, about 3 minutes. Stir in diced tomatoes with green chiles. Pour in 1/3 cup water and mix to combine.
- Bring mixture to a simmer; reduce heat to medium and cook, stirring occasionally, until liquids are cooked down, 30 to 45 minutes.
- Remove from heat and let cool to room temperature, about 30 minutes. Chill thoroughly before use, 1 to 2 hours.
- While filling simmers, combine flour, salt, and sugar for dough in a bowl with your hand. Grate in cold butter, pausing as needed to combine. Drizzle in beaten egg and water. Mix with a fork until it starts to form a shaggy dough.
- Use your hands to squeeze mixture into a lump of dough; transfer to a work surface and knead into a ball of dough, 10 to 15 seconds.
- Wrap dough in plastic wrap and refrigerate for at least 1 hour, up to overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Unwrap chilled dough and transfer to a lightly floured work surface. Use a bench scraper to divide into 8 equal pieces.
- Roll each dough piece into an 8-inch circle.
- Drain any excess juice from filling. Top each dough circle with a rounded 1/2-cup measure of the chicken mixture. Sprinkle some pepper Jack cheese over top.
- Brush edges of each dough circle with a small amount of water to dampen; fold over and seal with fingertips, making sure to not trap in any pockets of air. Crimp using your fingertips or a fork.
- Combine beaten egg and 2 teaspoons water for egg wash. Transfer empanadas to the prepared baking sheet and brush over egg wash. Sprinkle with cayenne.
- Bake in the center of the preheated oven until browned and crispy on the edges, about 35 minutes. Transfer to a wire rack to cool for about 5 minutes before serving.
Nutrition Facts : Calories 497.4 calories, Carbohydrate 43 g, Cholesterol 131.7 mg, Fat 26.4 g, Fiber 2.7 g, Protein 22 g, SaturatedFat 13 g, Sodium 937 mg
DILLED POTATO SOUP WITH GROUND TURKEY
Ground turkey can be used just like ground beef. I substitute it in many recipes because it drastically reduces the fat content. Many are scared they will not like it as well as ground beef, but many times it is cheaper to buy and provides just as much flavor in your recipes. This is a hearty soup and a meal in itself. To me, that is the only way to eat soup!
Provided by TiaGem
Categories One Dish Meal
Time 1h15m
Yield 1 hearty pot
Number Of Ingredients 11
Steps:
- Melt the butter in a Dutch Oven or large soup pot.
- Saute garlic, onion, and mushrooms over medium heat until tender, about 5 minutes Add turkey, cooking until browned.
- Add potatoes, string beans, water and boullion cubes and cook over medium heat until potatoes are tender, about 30-40 minutes, stir occasionally Add dill weed and reduce heat to low, simmering about 10 minutes.
- Add salt and pepper to taste and serve.
Nutrition Facts : Calories 1744.2, Fat 62.6, SaturatedFat 24.9, Cholesterol 376.4, Sodium 4514.9, Carbohydrate 189.7, Fiber 29.6, Sugar 33, Protein 120.3
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