Directions:
- In a Dutch oven or soup kettle, add the first nine ingredients. Slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 2 hours. Discard bay leaves. Remove carcass; set aside until cool enough to handle. Remove turkey from bones; discard bones. Cut turkey into bite-size pieces; set aside.
- In a large bowl, beat 1 cup of the broth and egg. Stir in enough flour to form a stiff dough. Turn onto a floured surface; knead 8-10 times or until smooth. Divide dough in half; roll out each piece to 1/8-in. thickness. Cut into 2-in. x 1/4-in. strips.
- Add dill and poultry seasoning to remaining broth; bring to a gentle boil. Drop slickers into broth; cover and cook for 30-35 minutes or until tender. Add peas and reserved turkey; heat through. Yield: 8-10 servings (2-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 552.81 Kcal (2315 kJ) | ||
| Calories from fat | 4.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.48g | 1% | |
|---|---|---|---|
| Cholesterol | 16.37mg | 5% | |
| Sodium | 506.28mg | 21% | |
| Potassium | 87.11mg | 2% | |
| Total Carbs | 118.93g | 40% | |
| Sugars | 1.45g | 6% | |
| Dietary Fiber | 1.3g | 5% | |
| Protein | 11.18g | 22% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 66mg | 7% | |
| Amount Per 100 g | |||
| Calories | 76.22 Kcal (319 kJ) | ||
| Calories from fat | 0.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.07g | 1% | |
|---|---|---|---|
| Cholesterol | 2.26mg | 5% | |
| Sodium | 69.81mg | 21% | |
| Potassium | 12.01mg | 2% | |
| Total Carbs | 16.4g | 40% | |
| Sugars | 0.2g | 6% | |
| Dietary Fiber | 0.18g | 5% | |
| Protein | 1.54g | 22% | |
| Vitamin C | 0.6mg | 7% | |
| Iron | 0.1mg | 3% | |
| Calcium | 9.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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