In 5-quart saucepan over high heat,bring toa boil thighs,water,bayleaves,peppercorns,parsley and celery. Cover, reduce heat and simmer for 45 minutes. Remove and discard bayleaves and parsley. Remove thighs and allow to cool enough to handle. Remove meat from bones and cut into large chunks. Discard bones. Return turkey to pan along with potato, onion, carrot, tomatoes, corn, lima beans, cherries, sugar, salt, garlic powder, pepper, oregano and mace. Bring to a boil; reduce heat and simmer 30 minutes or until vegetables are tender. Stir in cooked rice. Serve 2-cup portions in soup bowls with cornbread. Makes 6 servings. Posted to MC-Recipe Digest by Alice Poe
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|Serving Size: 1 Serving (418g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 12 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 9.3mg||0 %|
|Potassium 879.3mg||23 %|
|Total Carbohydrate 64.8g||19 %|
|Dietary Fiber 11.5g||46 %|
|Sugars, other 53.3g|
|Protein 5.3g||8 %|
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Calories per serving: 255
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