Ingredients:
- reserved neck, gizzard and heart from 13- to 14-lb turkey
- 1 bay leaf
- 1 1/2 cups reserved soaking liquid from three-mushroom
Directions:
- Heat oil in heavy large pot over medium heat. Pat neck, gizzard and heart dry. Add to oil. Cover and cook until beginning to brown, stirring occasionally, about 12 minutes. Add onions, carrots, celery, marjoram, thyme, bay leaf and parsley stems. Reduce heat to low. Cover and cook until vegetables are tender, stirring occasionally, about 10 minutes. Uncover and sauté until vegetables begin to brown, about 10 minutes. Add broth, reserved mushroom soaking liquid (leaving sediment behind in bowl) and Port; bring to simmer. Partially cover pan; simmer 45 minutes, stirring occasionally. Strain mixture into bowl, pressing on solids with back of spoon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 235.36 Kcal (985 kJ) | ||
| Calories from fat | 119 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.22g | 20% | |
|---|---|---|---|
| Cholesterol | 3mg | 1% | |
| Sodium | 627.31mg | 26% | |
| Potassium | 340.04mg | 7% | |
| Total Carbs | 17.49g | 6% | |
| Sugars | 8.67g | 35% | |
| Dietary Fiber | 3.41g | 14% | |
| Protein | 3.44g | 7% | |
| Vitamin C | 9mg | 15% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 0.3mg | 2% | |
| Calcium | 45mg | 4% | |
| Amount Per 100 g | |||
| Calories | 55.07 Kcal (231 kJ) | ||
| Calories from fat | 27.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.09g | 20% | |
|---|---|---|---|
| Cholesterol | 0.7mg | 1% | |
| Sodium | 146.79mg | 26% | |
| Potassium | 79.57mg | 7% | |
| Total Carbs | 4.09g | 6% | |
| Sugars | 2.03g | 35% | |
| Dietary Fiber | 0.8g | 14% | |
| Protein | 0.8g | 7% | |
| Vitamin C | 2.1mg | 15% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 0.1mg | 2% | |
| Calcium | 10.5mg | 4% | |
* 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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