Quick Turkey Chop Suey Recipe

5 1 1
Publisher Photo

Quick Turkey Chop Suey Recipe

Read Reviews
5 1 1
Publisher Photo
"Whenever I serve this chop suey to relatives or friends, I get asked for the recipe," writes Anne Powers of Munford, Alabama. Canned ingredients make it convenient to prepare.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 pound lean ground turkey
  • 1/2 cup chopped onion
  • 1 can (10-1/2 ounces) condensed chicken broth, undiluted, divided
  • 1 cup chopped celery
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/4 teaspoon ground ginger
  • 1 can (14 ounces) bean sprouts, drained
  • 2 tablespoons cornstarch
  • 2 tablespoons reduced-sodium soy sauce
  • Hot cooked white or brown rice, optional

Directions

In a nonstick skillet or wok, cook turkey and onion over medium heat until turkey is no longer pink; drain. Add 1 cup broth and next four ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until celery is tender.
Add bean sprouts. Combine the cornstarch, soy sauce and remaining broth; stir into turkey mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired. Yield: 5 servings.
Originally published as Quick Turkey Chop Suey in Light & Tasty June/July 2003, p23

Nutritional Facts

1 cup: 208 calories, 9g fat (2g saturated fat), 74mg cholesterol, 850mg sodium, 13g carbohydrate (0 sugars, 4g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.

  • 1 pound lean ground turkey
  • 1/2 cup chopped onion
  • 1 can (10-1/2 ounces) condensed chicken broth, undiluted, divided
  • 1 cup chopped celery
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/4 teaspoon ground ginger
  • 1 can (14 ounces) bean sprouts, drained
  • 2 tablespoons cornstarch
  • 2 tablespoons reduced-sodium soy sauce
  • Hot cooked white or brown rice, optional
  1. In a nonstick skillet or wok, cook turkey and onion over medium heat until turkey is no longer pink; drain. Add 1 cup broth and next four ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until celery is tender.
  2. Add bean sprouts. Combine the cornstarch, soy sauce and remaining broth; stir into turkey mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired. Yield: 5 servings.
Originally published as Quick Turkey Chop Suey in Light & Tasty June/July 2003, p23

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forQuick Turkey Chop Suey

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Grammy5 User ID: 994532 205547
Reviewed Mar. 8, 2009

"This is a good recipe but the sodium content is way to high to be heart healthy"

Loading Image