great thanksgiving leftover recipe
1. cook the tortelline until just tender according to the package directions, and drain.
2. while the tortellini cooks, heat the oil in an extra-deep 12 inch skillet with a lid over medium-high heat.
3. Peel and chop the onion, adding it tto the skillet as you chop. Add the mushrooms.
4. Thinly slice the carrots and add them as you slice.
5. Stir and cook until the vegetables are tender, about 5 minutes.
6. Add the peas, garlic, worcestershire sauce, black pepper,turkey, both soups and milk to the skillet. Stir well to mix.
7. Sprinkle the Cheddar cheese over the turkey mixture(do not stir) and cover the skillet.
8. Reduce the heat to low and cook until heated through and the cheese melts, about 2 to 3 minutes.
9. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (316g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 447 | ||
Calories from Fat: 163 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.1g | 24 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 59.4mg | 18 % | |
Sodium 923mg | 32 % | |
Potassium 407.5mg | 11 % | |
Total Carbohydrate 50.8g | 15 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 46.4g | ||
Protein 20.7g | 30 % | |
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: 447
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