Yield: 6 Ethnicity: American   Meal Type: Soup, Stew, Chili   Preparation Method: Simmer   Product Type: Boneless Thighs

Ingredients

1-1/2 pounds TURKEY THIGHS, skin removed

5 to 6 cups water to cover

2 bay leaves

5 peppercorns

3 sprigs parsley

1 stalk celery, cut into 1-inch chunks

1 large red-skinned potato, cut into 1/2-inch cubes

1 large onion, cut in half and quartered

1 large carrot, peeled and cut into 1/2-inch slices

1 14-ounce can tomatoes, drained

1 10-ounce package frozen kernel corn

1 10-ounce package frozen lima beans

1/4 cup dried tart cherries

1 tablespoon sugar

1-1/2 teaspoons salt

1 teaspoon garlic, minced

1/2 teaspoon coarsley ground pepper

1/2 teaspoon dried oregano

1/8 teaspoon ground mace

1 cup wild rice, cooked according to package directions

In 5-quart saucepan over high heat, bring to a simmer turkey thighs, water, bay leaves, peppercorns, parsley and celery. Skim foam from top of liquid. Cover, reduce heat and simmer for 45 minutes. Remove and discard bay leaves and parsley. Remove thighs and allow to cool enough to handle. Remove turkey from the bone and cut into large chunks. Discard bones. Return turkey to pan along with potato, onion, carrot, tomatoes, corn, lima beans, cherries, sugar, salt, garlic, pepper, oregano and mace. Bring to a boil; reduce heat and simmer 30 minutes or until vegetables are tender. Stir in cooked wild rice. Serve 2-cup portions in soup bowls.

Recipe Source: Recipe by The National Turkey Federation

Nutrition Facts Calories 359   % Daily Value* Total Fat 4g 10% Cholesterol 49mg Sodium 756mg Total Carbohydrate 61g Protein 24g   *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4