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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 239.3
  • Total Fat: 3.7 g
  • Cholesterol: 39.2 mg
  • Sodium: 1,065.3 mg
  • Total Carbs: 33.5 g
  • Dietary Fiber: 5.5 g
  • Protein: 18.8 g

View full nutritional breakdown of Turkey and Vegetables Creamed Stew calories by ingredient
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Turkey and Vegetables Creamed Stew

Submitted by: SUSANJADEJORDAN

Introduction

Great use of leftover Turkey,
Or equally good using cooked chicken.
Great use of leftover Turkey,
Or equally good using cooked chicken.

Number of Servings: 6

Ingredients

    2 cup Sweet potato, cubed
    2 cups Garden Trio, Organic (green beans, corn, carrots)
    1 TBSP Butter, salted
    1.5 cup Onions, raw,chopped
    1.5 cups Celery, raw, diced
    6 TBSP Whole Wheat Flour, Gold Medal
    1/2 tsp Salt
    2 tsp Marjoram, dried
    1/2 tsp Black Pepper
    1 cup Water, tap
    2 cups Milk, nonfat
    16 ounces Turkey breast meat, Cooked
    1 TBSP Parsley, dried
    1/2 tsp Rosemary, dried

Directions

1. Place the potato in a steamer over water, steam until just tender. Reserve the liquid used for steaming.

2. Meanwhile, melt butter in a large saucepan and saute the onion and celery in it until the onion is translucent.
Remove from the heat and stir in the flour, 5 TBSP of reserved liquid., the salt, marjoram and pepper.
Blend until smooth.

3. Return to the stove on medium heat. Add enough water to stock to the remaining reserved liquid to make one cup, and gradually stir the liquid and the milk into the flour-onion mixture. Bring to a slow boil over medium heat, stirring frequently.

4. Add the Turkey, steamed potatoes and mixed vegtables, parsley and rosemary.

Number of Servings: 6

Recipe submitted by SparkPeople user SUSANJADEJORDAN.





TAGS:  Poultry |

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