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Heat oil in 4 qt. dutch oven over medium-high heat until hot. Crumble turkey into dutch oven; stir in onion and green pepper. Cook until turkey is no longer pink; drain, reserving juices in dutch oven. Stir broth into juices. Heat to boiling. Stir in macaroni; reduce heat. Simmer, stirring frequently, until broth is almost absorbed, about 10 minutes. Stir in turkey mixture and remaining ingredients except 2 tablespoons of cheese. Cook over low heat 10 mins. Salt and pepper to taste. Sprinkle rest of cheese on and serve. From: The turkey store cookbook
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|Serving Size: 1 Serving (138g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 81 (59%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 46.3mg||14 %|
|Sodium 673.1mg||23 %|
|Potassium 166.3mg||4 %|
|Total Carbohydrate 2.8g||1 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 2.6g|
|Protein 11.1g||16 %|
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Calories per serving: 138
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