Try this Vermont Stew recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a flameproof casserole and fry the turkey pieces until golden brown. Add the onions, potatoes and pepper. Mix in the tomatoes, breaking them unp slightly with a fork. add the herbs and enough water just to cover the turkey. Simmer on top of the stove or in an oven preheated to gas mark 4/350F/180C for 45 minutes. Season generously then add sweetcorn. If the sauce is very thin, dissolve a teaspoon of cornflour in a little water and stir it into the casserole. Bring gently to the boil until the sauce thickens. You dont really need anything else with this, though you could follow it with a little spinach salad. Source: Michael Barry, Yes! Magazine
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Serving Size: 1 Serving (399g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 175 | ||
Calories from Fat: 39 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 53.6mg | 2 % | |
Potassium 122.1mg | 3 % | |
Total Carbohydrate 31.6g | 9 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 28.5g | ||
Protein 4g | 6 % | |
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: 175
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