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Using sharp heavy knife, cut turkey meat from bones, chop meat coarsely; discard bones. Heat oil in large frying pan; cook turkey, in batches, until browned all over. Transfer turkey to slow cooker. Add mushrooms, leek, bacon and garlic to same pan; cook, stirring, until leek softens. Add flour; cook, stirring, 1 minute. Stir in stock, wine, mustard and thyme sprigs; bring to the boil. Boil , uncovered, 2 minutes. remove from heat; stir in cream. Transfer mushroom mixture to cooker. Cook, covered, on low, 2 hours. Season to taste; sprinkle with thyme leaves.
Serve with mashed potato and steamed green beans.
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Serving Size: 1 Serving (170g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 183 | ||
Calories from Fat: 123 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 5.9g | 29 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 30.7mg | 9 % | |
Sodium 548.2mg | 19 % | |
Potassium 407.7mg | 11 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 7.3g | ||
Protein 6.5g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 183
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