Leftover Turkey Soup
with Pumpkin Custard (Makes 8 servings)
SOUP:
2 pounds leftover turkey
1 onion chopped in large pieces
2 clove garlic chopped
4 ribs celery
1 head cabbage chopped
1 bunch kale, remove all stem and chop
1 can diced tomatoes with chili peppers grams
8+ cups reduced sodium chicken broth
2 cups v8 juice
1 teaspoon chili powder
Juice of 2 lemons
Black pepper
Hot sauce to taste
CUSTARD:
¼ cup sugar
2 eggs
1 ½ cup fat-free, evaporated milk
1 16 oz pumpkin puree
½ teaspoon nutmeg
1 teaspoon vanilla extract |
Put all ingredients except the turkey into
large soup pot. Simmer for 20 minutes. Add
turkey and simmer for 10 more minutes.
Top each serving with toasted, herb
flavored bread cubes not used in stuffing.
Approximately: 285 calories, 28 grams
protein, 10 grams fat
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Mix all custard ingredients in large bowl. Beat with
mixer or whisk until smooth. Spray baking dish with Pam oil
spray, pour into dish and bake at 350 until knife comes out clean when inserted in the center (about 45 minutes).
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