Directions:
- Melt the butter in a Dutch oven over medium-high heat. Add carrot and next 5 ingredients (carrot through garlic). Sauté 8 minutes or until browned. Stir in broth, scraping pan to loosen browned bits. Stir in turkey and rice; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until rice is tender.
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a small bowl, stirring with a whisk. Add to pan. Cook over medium heat until thick (about 8 minutes), stirring frequently. Stir in sherry and salt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 309.55 Kcal (1296 kJ) | ||
| Calories from fat | 123.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.74g | 21% | |
|---|---|---|---|
| Cholesterol | 50.71mg | 17% | |
| Sodium | 592.02mg | 25% | |
| Potassium | 298mg | 6% | |
| Total Carbs | 32.26g | 11% | |
| Sugars | 6.41g | 26% | |
| Dietary Fiber | 1.56g | 6% | |
| Protein | 12.92g | 26% | |
| Vitamin C | 5.7mg | 10% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.3mg | 7% | |
| Calcium | 150.8mg | 15% | |
| Amount Per 100 g | |||
| Calories | 144.92 Kcal (607 kJ) | ||
| Calories from fat | 57.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.43g | 21% | |
|---|---|---|---|
| Cholesterol | 23.74mg | 17% | |
| Sodium | 277.16mg | 25% | |
| Potassium | 139.51mg | 6% | |
| Total Carbs | 15.1g | 11% | |
| Sugars | 3g | 26% | |
| Dietary Fiber | 0.73g | 6% | |
| Protein | 6.05g | 26% | |
| Vitamin C | 2.7mg | 10% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.6mg | 7% | |
| Calcium | 70.6mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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