Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- 1½ cups chicken broth
- ½ cup diced celery
- ⅓ cup diced onions
- ½ green bell pepper, seeded and chopped
- 2 cups cooked turkey or chicken, cubed
- 3 tablespoons all-purpose (plain) flour
- 3 tablespoons white wine
- ½ cup chopped fresh parsley
- 2 tablespoons fresh rosemary (optional)
- ground black pepper, to taste
- 4 slices toast
Directions
In a large nonstick saucepan, heat ¼ cup of the chicken broth over medium-high heat until it simmers.
Add the celery, onions and bell pepper and cook until the vegetables are tender-crisp, about 4 to 5 minutes.
Reduce heat to low, allowing the mixture to cool slightly.
In a medium bowl, add the turkey or chicken cubes and flour.
Toss gently until the flour coats the meat.
Add to the vegetables and broth, cooking over low heat for about 5 minutes.
Increase heat to medium high and slowly add the remaining broth, wine, parsley, rosemary and black pepper.
Cook and stir until the sauce thickens slightly.
To serve, spoon ¼ of the casserole over each piece of toast.