Turkey Chop Suey Recipe
Turkey Chop Suey Recipe photo by Taste of Home
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Turkey Chop Suey Recipe

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Field editor Ruth Peterson of Jenison, Michigan uses leftover turkey for her fast-to-fix chop suey. Canned bean sprouts and water chestnuts add a nice crunch to the mix.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 1 small onion, sliced
  • 2 celery ribs, sliced
  • 1 tablespoon butter
  • 2 cups cubed cooked turkey breast
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1-1/4 cups reduced-sodium chicken broth
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 3 tablespoons reduced-sodium soy sauce
  • 1 can (14 ounces) bean sprouts, drained
  • Hot cooked rice

Nutritional Facts

1-1/4 cups: 204 calories, 4g fat (2g saturated fat), 68mg cholesterol, 762mg sodium, 17g carbohydrate (3g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch.


  1. In a large skillet, saute onion and celery in butter until tender. Add the turkey, water chestnuts and broth; bring to a boil. Reduce heat.
  2. In a small bowl, combine the cornstarch, water and soy sauce until smooth; add to turkey mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add bean sprouts. Serve with rice. Yield: 4 servings.
Originally published as Turkey Chop Suey in Taste of Home August/September 2006, p13

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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skipperstrucking User ID: 4577232 151314
Reviewed Dec. 15, 2009 Edited Feb. 28, 2017

"Great taste and simple to make. I topped mine with La Choy rice noodles for a little extra chrunch."

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