Leftover Turkey "stew"
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Medium to large Onion, chopped1 Large Carrot, peeled, diced or chopped1 Small to Med. Red Bell pepper, chopped2 garlic cloves, minced8-12 oz of roasted turkey meat (best if used after cooked and refrigerated) Chopped into med chunks1 cup of cooked white rice4 oz white wine2 tbl olive oil3 cups water or chicken broth (I used 2 chicken bullion cubes in boiling water)1 tsp dried parsley1 tsp dried rosemary 1 pinch red/cayenne pepper1/4 tsp cumin1/4 tsp paprikadash black pepper1 pat unsalted butter1 tbl all purpose flour
heat the olive oil in a large sauce pan on medium. Add the chopped vegetabes and garlic, Add cracked black pepper to taste. Cook until vegetables are softened. Add turkey meat, rice and cook until warmed through. Deglaze with white wine and cook for another minute or two. Add chicken stock and spices and bring to a boil. Mix butter and flour to make a dry "paste" When combined, add to boiling pot, and cook for several minutes until thickened.
Serving Size: 1 cup
Number of Servings: 4
Recipe submitted by SparkPeople user VINNYPRINCE.
Serving Size: 1 cup
Number of Servings: 4
Recipe submitted by SparkPeople user VINNYPRINCE.
Nutritional Info Amount Per Serving
- Calories: 388.1
- Total Fat: 9.2 g
- Cholesterol: 66.2 mg
- Sodium: 502.3 mg
- Total Carbs: 42.2 g
- Dietary Fiber: 2.8 g
- Protein: 28.1 g
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