Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Winter Squash | 1 cup cubed (140g) butternut | 76 |
| Savoy Cabbage | 1 cup shredded (89g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 tbsp Olive oil
- 3 3/4 cup Winter squash
- 1 3/4 cup Celery root, cut into
- 2 quart Turkey stock
- 1/2 cup Rice, uncooked
- 1 1/4 cup Savoy cabbage, coarsely
- 2 1/4 cup Turkey meat, cooked & cubed
- Salt & pepper to taste
- =
Directions
Heat the oil in a large heavy kettle.
Add the winter squash (such as butternut or hubbard) and celery root; saute over medium heat 2 minutes.
Add the turkey stock, bring to a boil, cover and simmer for 10 to 12 minutes, or until the vegetables are tender.
Puree the mixture in a food processor or blender and return to the kettle.
Add the remaining squash and celery, and the uncooked rice.
Cook the mixture, uncovered, for 10 minutes.
Add the savoy cabbage and cook for 5 minutes, or until the rice and vegetables are tender.
Stir in the cubed turkey meat.
Heat until hot.
Season to taste with salt and pepper.