1 tsp. olive oil

4 C. frozen defatted chicken stock, thawed

2 medium carrots, sliced

1 C. whole kernel corn

1 small onion, sliced

4 oz. turkey cutlets, chopped

1/2 C. minced fresh parsley

1/4 tsp. salt

1/4 tsp. ground black pepper

 

Preheat the oven to 350°F. With a sharp knife, slice the top 1/4″ off each head of garlic; discard the tops. Lightly brush the heads with the oil. Place in a shallow baking dish. Cover with foil. Bake for 55 to 60 minutes. Remove the foil and bake for 10 minutes, or until the garlic skin is browned and the interior is very soft. Set aside until cool enough to handle. Squeeze the cloves to release the roasted garlic; discard the skin. In a blender or food processor, combine the garlic and 1 C. of the stock. Process until smooth. In a Dutch oven, combine the carrots, corn, onions, and 1 C. of the remaining stock. Cook, stirring, over medium-high heat for 10 minutes, or until the onions are soft but not browned. Add the turkey, garlic mixture, and the remaining 2 C. stock. Bring to a boil. Cook, stirring occasionally, for 20 minutes, or until the turkey is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 piece. Stir in the parsley, salt, and pepper.

 

 

Yield:

Calories:

Fat:

Fiber: