• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
2
Nutritional Information

Per serving

Calories:
325
Protein:
39 g
Fat:
6 g
Carbohydrates:
31 g
Sodium:
1248 mg
Easter Egg Purple
Easter Egg Purple

Credit
Recipe by Isabelle Boucher of Crumb blog (www.crumbblog.com).

Serves: 4
Easter Egg Orange
Easter Egg Orange
Easter Egg Yellow
  1. Place the turkey thighs in the slow cooker, then top with black eyed peas, butternut squash, celery, onion, thyme, salt, pepper and red pepper flakes. Pour the water overtop, then stir in the tomato paste and bouillon base.
  2. Cover and cook for 3 hours on High. Stir in the kale and continue cooking for about 1-2 hours longer, or until the turkey is tender enough to shred with a fork.
  3. Remove the turkey and shred into bite-sized pieces using two forks. Stir the turkey meat back into the soup, then taste and adjust seasoning with more salt and pepper if needed.
Easter Egg Pink
Easter Egg Pink

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