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Turkey Chop Suey

 Turkey Chop Suey
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.
4 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: 1-1/4 cups (calculated without rice) equals 204 calories, 4 g fat (2 g saturated fat), 68 mg cholesterol, 762 mg sodium, 17 g carbohydrate, 3 g fiber,

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Turkey Chop Suey (continued)

Nutritional Facts: 25 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer