Photo: Monika Grabkowska
Estimated Nutrition (whole recipe, rough)
1039
Calories
54g
Protein
18g
Fat
167g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
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
- =
- 2 cups chopped cooked turkey*
- 2 tbsp butter
- 1 small onion,diced
- 1 celery stalk, diced
- 1 carrots, diced
- 2 tbsp all-purpose flour
- 3 cups stock (chicken or turkey broth)
- 1 potato, peeled and diced
- 3/4 cup frozen corn
- 1/2 tsp dried thyme
- =
Directions
1
In a frypan, heat butter and cook onion, celery and carrots for 1 minute.
2
Remove from heat and add flour.
3
Stir and cook on low heat for 1 minute.
4
Add stock and bring to a boil.
5
Add turkey, potato, corn and thyme.
6
Cook over low heat 15 minutes, or until potato is cooked.
7
Season with salt and pepper to taste.
8
When roasting turkey breasts, double the amount so you’ll have quick and easy leftovers for soups, salads, etc.
9
Preparation Time: 10 minutes.
10
Cooking Time: 20 minutes.
Recipe sourced from
fandom