Slow Cooker Recipe
1. Combine mushrooms, carrots and onion in a 5 to 6 quart slow cooker. Add turkey, meat side down. Cover and cook on high for 4 hours (or on low for 8 hours).
2. transfer the turkey to a kind bored.
3. Whisk sour cream, flower and sherry in a bowl. Stir into the slow cooker along with peas, salt and Pepper. Cover and cook on high until thickened, about 15 minutes.
4. Remove the turkey from the bone and cut into bite-size pieces; cover to keep warm. When the sauce is done, gently stir in the turkey. Serve over noodles, sprinkled with parsley
Prep vegetables and turkey; Cover and refrigerate separately for up to 1 day.
If you can't find a split turkey breast, try this recipe with bone-in chicken breasts.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (166g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 146 | ||
Calories from Fat: 50 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.5g | 7 % | |
Saturated Fat 3.3g | 16 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 13.1mg | 4 % | |
Sodium 74.6mg | 3 % | |
Potassium 270.1mg | 7 % | |
Total Carbohydrate 17g | 5 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 14.5g | ||
Protein 5.1g | 7 % | |
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: 146
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