Directions:
- In a small bowl, combine the cornstarch, broth, wine, cranberry juice, sage and salt until blended; set aside. In a large skillet, saute turkey and onion in oil for 10-12 minutes or until meat is no longer pink.
- Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pears, walnuts, cranberries and parsley; cover and cook for 3 minutes or until heated through. Serve with rice if desired. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 238.43 Kcal (998 kJ) | ||
| Calories from fat | 98.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.99g | 17% | |
|---|---|---|---|
| Cholesterol | 2.08mg | 1% | |
| Sodium | 271.94mg | 11% | |
| Potassium | 259.58mg | 6% | |
| Total Carbs | 30.28g | 10% | |
| Sugars | 19.22g | 77% | |
| Dietary Fiber | 4.5g | 18% | |
| Protein | 3.59g | 7% | |
| Vitamin C | 11.5mg | 19% | |
| Iron | 3.9mg | 22% | |
| Calcium | 29.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 107.3 Kcal (449 kJ) | ||
| Calories from fat | 44.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.95g | 17% | |
|---|---|---|---|
| Cholesterol | 0.94mg | 1% | |
| Sodium | 122.38mg | 11% | |
| Potassium | 116.82mg | 6% | |
| Total Carbs | 13.63g | 10% | |
| Sugars | 8.65g | 77% | |
| Dietary Fiber | 2.03g | 18% | |
| Protein | 1.62g | 7% | |
| Vitamin C | 5.2mg | 19% | |
| Iron | 1.7mg | 22% | |
| Calcium | 13.2mg | 3% | |
* 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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