1. In a saucepan, combine chopped potato, and broth. Bring to a boil. Then, reduce heat and simmer, uncovered, about 12 minutes or until potato is tender, stirring occasionally.
2. Remove from heat. Do not drain. Using a potato masher, mash potato until mixture is thickened and nearly smooth.
3. Stir in corn, turkey, milk, sweet potato, and pepper into potato mixture in saucepan. Bring to a boil and reduce heat. Cover and cook for another 15 minutes or until the turkey is cooked.
4. Sprinkle with parsley before serving.
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|Serving Size: 1 Serving (388g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 19 (9%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 38.4mg||12 %|
|Sodium 1223.9mg||42 %|
|Potassium 818.4mg||22 %|
|Total Carbohydrate 24.8g||7 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 21.7g|
|Protein 21.5g||31 %|
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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: 202
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