Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
679
Calories
45g
Protein
5g
Fat
104g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Pan juices reserved on baking sheet from
- or pan juices reserved in roasting pan from any other roast turkey
- 2 1/2 cups (about)
- or low-salt chicken broth
- 2 cups 1/4- to 3/8-inch fresh fennel cubes plus 1/4 cup chopped fennel fronds
- 1/3 cup finely chopped shallot
- 1/4 cup Pernod (anise-flavored liqueur)
- 6 tablespoons all purpose flour
- 1/2 cup dry white wine
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes