Troppo's Squash Bomb Soup

This delightful and interesting soup is the signature soup at the Troppo restaurant in Lansing, MI. Executive chef, Jason Keusch, says, "This squash soup is a favorite of patrons, especially the ladies. It's like a dessert before dinner. It's sweet but spicy, because of the cayenne pepper."

More of Linda's great Soup, Stew, and Chili Recipes, Squash Hints, Tips, and Information, and here for more Squash Recipes.

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Troppo's Squash Bomb Soup

Recipe Type: Soup, Squash, Cream
Yields: 4 to 6 servings
Prep time: 20 min
Cook time: 60 min

Ingredients:

2 medium-size butternut squash
1/2 to 1 cup Myers Dark Rum
1 1/2 cups heavy cream
Salt and pepper to taste
Red (cayenne pepper) to taste

Preparation:

Preheat oven to 350 degrees F.

Cut the two butternut squash in half lengthwise; remove seed and pulp. Wrap butternut squash in aluminum foil and bake in oven approximately 45 minutes or until soft; remove from oven and set aside.
In a small saucepan over medium heat, add Myers Dark Rum; let simmer until reduced by half. Reduce heat to low and add cream; heat just until warm and remove from heat.
In a food processor or blender, add warm squash and the warm cream. Puree until smooth. Adjust viscosity with additional heavy cream or water to achieve the thickness you want (the soup should coat the back of a spoon). Add salt and pepper to taste. Add a very small pinch of cayenne pepper to achieve just a little burn in the back of your throat.
Serve with garnish of your choice (see below):

Prosciutto Strips
Banana Slices
Goat Cheese
Roasted Apples Slices

Makes 4 to 6 servings.
What's Cooking America 

Creamed Oysters in Acorn Squash

This outstanding dish combines two of my favorite foods, oysters and acorn squash. Besides being delicious, it is beautiful to look at. I slightly adapted this recipe from Southern Living Magazine, January 1997.

Photo by J. Savage Gibson; Styling by Trinda Gage

Learn about Squash Hints, Tips, and Information, and here for more Squash Recipes and Oyster Recipes.

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Creamed Oysters in Acorn Squash

Recipe Type: Oysters, Squash Pork
Yields: 8 servings
Prep time: 15 min
Cook time: 60 min

Ingredients:

4 medium acorn squash
1/4 cup butter, cut up
2 (12-ounce) containers fresh fresh (live) oysters*
1 (10 3/4-ounce) can cream of celery soup, undiluted
2 lean bacon slices, cooked and crumbled
1/4 cup minced fresh parsley

* Learn how to How To Shuck Oysters.

Preparation:

Preheat oven to 350 degrees F.

Cut squash in half crosswise around the middle. Use a spoon to scoop out the seeds and stringy stuff in the center of each squash half; discard.
Place squash halves, cut side up, in a greased 15- x 10-inch baking pan; divide butter pieces evenly between each squash halve. Bake approximately 45 minutes to 60 minutes or until tender when pierced with a fork. Remove from oven.
While the squash is cooking, drain oysters, reserving half of liquid. Place oysters and reserved liquid in a large saucepan; cook over medium heat, stirring occasionally, until oysters just begin to curl. Stir in cream of celery soup, and then spoon the oyster/soup mixture evenly into warm squash halves. Sprinkle with crumbled bacon and minced parsley.
Bake for an additional 5 minutes.
Remove from oven and serve.
Makes 8 servings.
What's Cooking America

Avocado Recipes | Guacamole Recipes | California Avocado Commission

Avocado Recipes | Guacamole Recipes | California Avocado Commission

Hot Brown Sandwich

An open-faced turkey sandwich with turkey, bacon, pimientos, and a delicate Mornay sauce. The sandwich is place under the broiler to melt the cheese.

Check out the Camberley Brown Hotel's Hot Brown Sandwich Recipe.

1926 - Chef Fred K. Schmidt at the Brown Hotel in Louisville, Kentucky, created The Hot Brown sandwich in 1926. In the 1920s, the Brown Hotel drew over 1,200 guests each evening for its dinner dance. The band would play until late, and when the band took bread, around midnight; people would retire to the restaurant for a bite to eat. Bored with the traditional ham and eggs, Chef Schmidt, delighted his guests by creating the Hot Brown.
The following story, about the creation of the Hot Brown sandwich, by Rudy Suck, hotel manager during the 1920s, was given to me by the Camberley Brown Hotel:

The Hot Brown was developed three or four years after the hotel opened when the supper dance business was falling off. The band would play from 10:00 p.m. until 1:00 a.m. When they took a break, around midnight, people would order food. It was usually ham and eggs.
We decided we needed something new. The chef, Fred K. Schmidt, said, "I have an idea for an open-faced turkey sandwich with Mornay sauce over it." At that time turkeys were only used at Thanksgiving and Christmas, and they had just started selling them year-round.
I said, "That sounds a little flat." The chef said, "I'm going to put it under the broiler." The maitre d' said, "It should have a little color, too." So Schmidt said, "We'll put two strips of bacon on top of it." I said, "How about some pimiento." That's how the Hot brown came to be.

Today the Hot Brown sandwich is still a Louisville favorite and still the signature dish of the Camberley Brown Hotel. A visit to Louisville is not complete without tasting this wonderful sandwich.
Photos courtesy of the Camberley Brown Hotel in Louisville, Kentucky.
whatscookingamerica.net

Cheesy broccoli pasta bake | BBC Good Food

Cheesy broccoli pasta bake | BBC Good Food

How to temper chocolate | BBC Good Food

How to temper chocolate | BBC Good Food

Tarte flambée with smoked bacon, crème fraîche & reblochon | BBC Good Food

Tarte flambée with smoked bacon, crème fraîche & reblochon | BBC Good Food

Healthier flapjacks | BBC Good Food

Healthier flapjacks | BBC Good Food

Porkie pie ploughman’s | BBC Good Food

Porkie pie ploughman’s | BBC Good Food

Wedding Sandwich Rolls

Wedding Sandwich Rolls

Instructions

Wrap bread as it is taken from the oven closely in a towel wrung out of cold water, cover with several thicknesses of dry cloth and set aside about four hours; then cut away the crust, and with a thin, sharp knife cut the loaf or loaves in slices as thin as possible and spread with butter, and, if desired, thin shavings of meat, potted meat or chopped nuts; roll the slices very closely and pile on a serving-dish.

Source

Salads, Sandwiches, and Chafing-Dish Dainties (1909).

Cappuccino-Pistachio Shortbread

Cappuccino-Pistachio Shortbread

1 envelope (0.77 oz.) cappuccino coffee mix (from 2.65-oz. package) 1 Tbsp. water ¾ cup (1½ sticks) margarine or butter, softened ½ cup powdered sugar 2 cups all-purpose flour 1 cup chopped pistachio nuts 1 oz. semisweet chocolate 1 tsp. shortening Preheat oven to 350F. In bowl, dissolve coffee in water. Stir in margarine and powdered sugar. Stir in flour and ½ cups of the nuts, using hands if necessary, until stiff dough forms. Divide dough in half. Shape each half into a ball. Pat each ball into 6-inch round, about ½ inch thick, on lightly floured surface. Cut each round into 16 wedges. Arrange wedges on ungreased cookie sheet about ½ inch apart with pointed ends toward center. Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet. Cool completely on wire rack. Place remaining ½ cup nuts in small dish. Place chocolate and shortening in microwavable bowl. Microwave uncovered on medium (50 percent) 3 to 5 minutes, stir after 2 minutes, until mixture can be stirred smooth and is drizzling consistency. Dip 1 edge of each cookie into chocolate, then into nuts. Place on waxed paper until chocolate is firm. Provided by General MillsServes 32.Approximate Nutrition Analysis (per serving): calories, 100; protein, 1 g; carbohydrate, 10 g; fat, 6 g; cholesterol, 0 mg; sodium, 55 mg. homebaking.org

Steamed Fig Pudding

Steamed Fig Pudding

1 cup boiling water 1 cup finely chopped dried figs 2 Tbsp. margarine or butter 1½ cups all-purpose flour 1 cup sugar 1 tsp. baking soda 1 tsp. salt 1 cup chopped nuts 1 egg Rum Hard Sauce Generously grease 6-cup ovenproof mold. Pour boiling water over figs; stir in margarine. Mix flour, sugar,baking soda, salt, and nuts in bowl. Stir in fig mixture and egg. Pour into mold. Cover with aluminum foil. Place mold on rack in Dutch oven or steamer. Pour boiling water into Dutch oven halfway up mold. Cover Dutch oven and keep water boiling over low heat about 2 hours or until toothpick inserted in center of pudding comes out clean. Remove mold from Dutch oven. Let stand 5 minutes; unmold. Prepare Rum Hard Sauce. Serve warm pudding with Rum Hard Sauce. Rum Hard Sauce   ½ cup (1 stick) margarine or butter, softened 1 cup powdered sugar 1 Tbsp. rum or 2 tsp. vanilla Beat margarine in small bowl on high speed about 5 minutes or until smooth. Gradually beat in powderedsugar and rum. Cover and refrigerate 1 hour.Provided by General Mills Serves 8. Approximate Nutrition Analysis (per serving): calories, 540; protein, 5 g; carbohydrate, 77 g; fat, 25 g; cholesterol, 35 mg; sodium, 530 mg. homebaking.org

Fresh Fruit Tart

Fresh Fruit Tart

Meal / Course: Breakfast, Brunch, Dessert, Vegetarian
Rice Around the World: American
Main Ingredient: Cheese, Fruit
Preparation Method: Quick and Easy

Servings: Makes 8 servings.

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Ingredients

Crust:
3 cups cooked rice
1/4 cup sugar
1 egg, beaten
Filling
1 8-ounce package light cream cheese, softened
1/4 cup plain nonfat yogurt
1/4 cup confectioners sugar
1 teaspoon vanilla extract
Topping:
1/3 cup low-sugar apricot or peach spread
2 to 3 cups fresh fruit (sliced strawberries, raspberries, blueberries, sliced kiwi fruit, grape halves)

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Preparation

Combine rice, sugar and egg in medium bowl. Press into 12-inch pizza pan or 10-inch pie pan. Bake at 350 degrees 10 minutes. Cool. 

Beat cream cheese and yogurt in medium bowl until light and fluffy. Add confectioner's sugar and vanilla; beat until well blended. Spread over crust.

Heat apricot spread and water in small saucepan over low heat. Strain; cool. Brush half of glaze over filling. Arrange fruit attractively over crust, starting at outer edge. Brush remaining glaze evenly over fruit. Cover and chill 1 to 2 hours before serving.
USA Rice Federation

Peanut Butter Rice Cookies

Peanut Butter Rice Cookies

Meal / Course: Appetizers, Snacks, Dessert
Rice Around the World: American
Main Ingredient: Eggs
Preparation Method: Holiday
Special Diets: Low-Cholesterol, Low-Sodium

Servings: Makes 2-1/2 dozen cookies.

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Ingredients

1/3 cup firmly packed brown sugar
1/3 cup sugar
1/3 cup margarine, softened
1/3 cup peanut butter
2 egg whites
3/4 cup all-purpose flour
1/2 cup rolled oats
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup miniature chocolate chips

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Preparation

Preheat oven to 350 degrees. Combine brown sugar, sugar, margarine, peanut butter, and egg whites in large bowl; blend well. 

Combine flour, oats, baking soda, and salt in another bowl. Stir into sugar mixture. Stir in chocolate chips. Drop by teaspoonfuls 2 inches apart on baking sheet sprayed with vegetable oil cooking spray. Bake at 350 degrees 8 to 12 minutes, or until golden brown. Immediately remove from baking sheet and cool on wire rack.
USA Rice Federation

Mini Rice Quiches

Mini Rice Quiches

Meal / Course: Appetizers, Snacks, Breakfast, Brunch
Rice Around the World: French
Main Ingredient: Cheese, Eggs, Vegetables
Preparation Method: Quick and Easy
Special Diets: Gluten-Free, Low-Fat

Servings: Makes 48 appetizers.

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Ingredients

2 1/4 cups cooked rice
1 1/4 cups grated Swiss cheese, divided
4 eggs, divided
1/2 cup real bacon bits
1 4-ounce can diced green chiles*
1 cup half and half
1/4 teaspoon ground cumin

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Preparation

Combine rice, 3/4 cup Swiss cheese and 2 eggs, slightly beaten. Press 1 tablespoon mixture onto bottom and sides of 48 buttered miniature muffin cups. Bake at 400 degrees 15 to 20 minutes, or until cups are lightly browned. 

Spoon 1/2 teaspoon bacon, 1/2 teaspoon chiles and remaining 1/2 cup cheese into every cup. 

Blend half and half, cumin and remaining 2 eggs, slightly beaten; pour 1/2 tablespoon into every cup. Return to oven; bake 15 to 20 minutes, or until set.

Note: 
*For a more festive appearance substitute a mixture of 1/4 cup chopped parsley and 1/4 cup diced pimientos for chiles. Spoon 1/2 teaspoon mixture into every cup. Bake as directed.
USA Rice Federation

Garden Noodle Soup

12 oz. Medium or Thin Egg Noodles, uncooked
1 tbsp. vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 14.5-oz. can Italian roma tomatoes, cut up and juice reserved
3 14.5-oz. cans low-sodium vegetable, chicken or beef broth
1 1/2 cups water
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 bay leaf
Salt and freshly ground pepper to taste
2 12-oz. cans white cannelini or Great Northern beans, rinsed
1/4 cup freshly grated Parmesan cheese
1/4 cup chopped parsley

Cook noodles according to package directions. Drain and set aside.

While noodles are cooking, heat oil in large saucepan over medium heat. Sauté onion, stirring until pale golden, about 5 minutes. Add garlic, carrots and celery and sauté until tender, stirring occasionally, about 5 minutes. Add tomatoes and reserved juice, broth, water, oregano, basil, bay leaf, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer, partially covered, about 30 minutes. Stir in the beans and cooked noodles.

Remove bay leaf. Sprinkle some of the Parmesan cheese and chopped parsley on each serving of soup, or stir into saucepan prior to serving. Serve immediately.

National Pasta Assoc.

Curried Cream of Turkey Soup

Curried Cream of Turkey Soup Yield: 3-1/2 Gallons Establishment: Restaurant   Ethnicity: Indian   Meal Type: Soup, Stew, Chili   Preparation Method: Simmer   Product Type: Cooked Turkey, Pulled Turkey   1 Pound unsalted butter 2 Cups diced sweet onion 3 Cups diced celery 1 Teaspoon minced fresh garlic 3 Cups all-purpose flour 3 Gallons cold water 8 Ounces TURKEY BASE 3 Pounds COOKED TURKEY, diced 1 Quart cooked white rice 4 to 5 Tablespoons curry powder 2 Tablespoons salt 1 Tablespoon white pepper 1 Quart heavy cream   Melt butter in 5-gallon stock pot. Over medium heat, saute onions, celery and garlic until translucent. Blend in flour to make a roux. In another large stock pot, bring water to a boil. Blend in turkey base and stir until well combined. Add roux mixture to boiling stock and whisk to combine. Reduce heat and simmer for 10-15 minutes. Add cooked turkey, rice, curry powder, salt and pepper. Reduce heat to low and stir in cream. Heat gently, but do not boil. Serve 8-fluid-ounce portions. Garnish as desired. Chef: Chef/Owner Bruce Klug Restaurant: Klug's Creekside Inn Location: Cedarburg, WI

© 2010 National Turkey Federation

Acorn Squash 'n Pasta Soup

Serves 4 to 6

8 oz. Acine di Pepe, Ditalini or Small Shells, uncooked
2 medium acorn squash (about 1 1/2 pounds each), split, peeled, seeded and quartered
2 tbsp. butter
1 large onion, chopped
3/4 tsp. ground mace or nutmeg
1/2 tsp. ground ginger
1/2 tsp. cinnamon
1 cup grated carrot
1 1/2 tsp. brown sugar
3 13 1/4-oz. cans low-sodium chicken broth (about 6 cups)

Topping:
1 cup non-fat sour cream
1 tbsp. sugar

Cook squash in one inch of water in covered saucepan for 15 minutes, or until tender. Cool. Scrape out pulp and put back in pot. Add butter, onion, carrots, sugar, mace, ginger and cinnamon. Cover and simmer gently for 10 minutes, stirring occasionally. Cook until vegetables are tender.

Add 3 cups of the broth and puree all in a blender or food processor. Return to the pot and add remaining three cups of broth, bring to a boil and add pasta. Cook, stirring occasionally, for 10 minutes, or until pasta is done. Before serving, blend sour cream and sugar in a separate bowl. Put dollop on top of each bowl of soup. Serve hot.

NOTE: If soup is too thick, thin with additional chicken broth.

National Pasta Assoc. 

Roasted Peppers Stuffed with Turkey Confit

Roasted Peppers Stuffed with Turkey Confit Yield: 15 Food Cost: 17% Establishment: Restaurant, Club Operation, Business and Industry Account   Ethnicity: Southwestern   Meal Type: Appetizer   Preparation Method: Simmer, Bake   Product Type: Whole   Turkey Confit 20 Pound WHOLE TURKEY 1-1/2 Cup kosher salt, divided 1/2 Cup black peppercorns 3 Gallons duck fat   With a boning knife, remove turkey legs, wings and thighs. Remove turkey breasts and reserve for another menu item. Place turkey wings, thighs and legs on a sheet pan and cover with 1 cup kosher salt. Cover and chill overnight or for 12 hours. Place turkey wings, thighs and legs in a large pan. Mix the remaining ½ cup of kosher salt and peppercorns. Add this mixture to the duck fat and pour over the turkey parts. Place over low heat and simmer until turkey falls from the bone. Strain oil. Reserve for next time. Pick turkey off the bone, shredding turkey into strands. Yields about 2 pounds. Reserve for service.   Roasted Tomato Sauce 7 Pounds Roma tomatoes 2 Ounces olive oil 1 Pound red bell pepper, seeded and julienned 1 Pound green bell pepper, seeded and julienned 1/2 Pound onion, julienned 1/3 Cup salt 1/3 Cup pepper 2 Tablespoons dark chili powder 1 Cup pineapple juice   Roast tomatoes over the grill until 75% blackened. Heat oil over low heat. Add peppers and onions. Cook until softened. Stir in tomatoes and seasonings. Simmer for 30 minutes. Puree in a blender or food processor until smooth. Stir in pineapple juice and adjust seasonings as required. Yields about 1 gallon. Hold for service.   Poblanos 15 Large poblano peppers   Blister poblano peppers in a 400 degree F fryer for about 15 seconds. Plunge into cold water. Drain. Peel poblano and make a cut on one side to insert stuffing.   Combine As needed olive oil 4 Ounces shallots, peeled and sliced 2 Tablespoons fresh garlic, minced 1 Pound chanterelles, cleaned and quartered 1 Pound shiitakes, cleaned and quartered 1/2 Cup dry sherry 1/2 Cup raisins 3 Cups RICH TURKEY STOCK 3 Tablespoons chili powder 2 Tablespoons cumin 8-10 Ounces Manchego cheese, grated   Heat the olive oil. Sauté shallots, garlic, chanterelles and shiitakes in hot oil. Deglaze with sherry. Add raisins, turkey stock and seasonings. Stir in reserved turkey confit. Cook over medium heat until mixture has been reduced and is almost dry. Stir in Manchego cheese. Allow mixture to cool. Stuff each pepper with 4-5 ounces of turkey confit. Place cut side down on a half sheet pan. Bake in a 350 degree F until heated through.   Plating and Service 2 Ounces sour cream, ligthly whipped by hand As needed fresh greens, washed and chilled   Nap plates with about 6 ounces Roasted Tomato Sauce. Place stuffed pepper atop sauce and garnish with sour cream and fresh greens. Recipe Source: The appetizer recipe was developed by Chef Neal Langerman of the acclaimed Georgia Brown's in Washington, DC. Nutrition Facts Calories 540   Calories from Fat 270 % Daily Value* Total Fat 30g 46% Saturated Fat 10g 50% Cholesterol 100mg 33% Sodium 3110mg 130% Total Carbohydrate 37g 12% Dietary Fiber 10g 40% Sugars 16g   Protein 31g   Vitamin A 150% Vitamin C 190% Calcium 20% Iron 40% *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

© 2010 National Turkey Federation

Zinfandel Turkey Bockwurst

Zinfandel Turkey Bockwurst Yield: 24 Establishment: Restaurant, Club Operation   Ethnicity: German   Meal Type: Appetizer   Occasion: Fourth of July   Preparation Method: Saute, Poach   Product Type: Turkey Thighs, Turkey Breast   Dish Type: Sausage   Turkey Sausage Prep 1 Cup leeks, well washed & sliced 2 Tablespoons butter 2 Pounds TURKEY BREAST or TENDERLOIN, cut in 1-inch pieces 1 Pound TURKEY THIGH, cut in 1-inch pieces 1 Pound fatback, cut in 1-inch pieces 2 Pounds pork butt, cut in 1-inch pieces 1/4 Cup whole mustard seeds 3-1/3 Tablespoons kosher salt 2 Teaspoons ground mace 2 Teaspoons ground white pepper 2 Teaspoons ground cayenne pepper 2 Teaspoons ground ginger 1 Cup green onions, finely chopped 1 Cup chervil, chopped 2 large eggs, beaten 2 Cups whole milk   Sweat leeks in butter until limp; cool to room temperature. Combine turkey with other meats, mustard seeds, kosher salt, mace, white pepper, cayenne and ginger. Add green onions, chervil and cooled leeks. Mix well. Cover and refrigerate turkey mixture at least 1 hour or overnight. Grind chilled turkey mixture through meat grinder, using medium disk. In bowl, combine ground turkey mix, eggs and milk; mix well. Cover and refrigerate 1 hour. Poach a small quantity of sausage 10 minutes to check seasoning. Adjust as required. Stuff sausage casings; do not twist into links. Let sausage relax 1 hour on racks over sheetpans in cooler.   Poaching Sausage 4 bay leaves 4 thyme sprigs   Bring salted water to boil; add bay leaves and thyme. Lower heat to simmer. Add sausage; poach for 10 minutes until almost cooked. Let cool in poaching liquid. Cover and refrigerate on sheet-pans until cold.   Zinfandel-Rhubarb Sauce 1 Ounce olive oil 1 Cup yellow onion, medium-dice 1 Quart rhubarb, medium-dice 1/2 750-milliliter bottle Zinfandel 1/2 Cup dark-brown sugar 2 Cups blackberries, washed & drained 1 Quart TURKEY STOCK 2 Teaspoons kosher salt 1-1/2 Teaspoons ground black pepper   Heat olive oil; saute yellow onion until tender and begins to brown. Add rhubarb; stir until wilted. Add Zinfandel and bring to boil. Reduce wine by 1/2. Add brown sugar. Stir until sugar melts. Add berries and turkey stock; bring to a boil. Reduce heat; simmer 15 minutes until rhubarb begins to fall apart. Season with salt and black pepper. Remove from heat; cool. Puree sauce in blender or food processor; pass through small disk of food mill. Cover and hold for service.   Service and Plating As needed clarified butter As needed arugula sprigs   Per order: Brown turkey sausage in clarified butter. Slice. Fan sausage in center of plate. Garnish with arugula and Zinfandel-Rhubarb sauce. Recipe Source: Recipe created by Executive Chef Susan Goss for Chef Magazine. Nutrition Facts Calories 390   Calories from Fat 240 % Daily Value* Total Fat 27g 42% Saturated Fat 10g 50% Cholesterol 110mg 37% Sodium 1400mg 58% Total Carbohydrate 10g 3% Dietary Fiber 2g 8% Sugars 7g   Protein 23g   Vitamin A 6% Vitamin C 10% Calcium 8% Iron 10% *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

© 2010 National Turkey Federation