PREP/COOK TIME: 30 min.
This is a great recipe for that leftover holiday turkey!!
In a large non-stick skillet, saute the celery, mushrooms, onion and pepper in butter until tender.
Combine flour and chicken broth until smooth; stir into vegetable mixture and then stir in the milk.
Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the peas, turkey and salt; heat through.
Serve with the hot cooked rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (516g) | ||
Recipe Makes: 4 | ||
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Calories: 424 | ||
Calories from Fat: 77 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.5g | 11 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 64.5mg | 20 % | |
Sodium 1361.1mg | 47 % | |
Potassium 981.3mg | 26 % | |
Total Carbohydrate 56g | 16 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 51.8g | ||
Protein 30.6g | 44 % | |
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: 424
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