Directions:
- In a large skillet, brown the turkey in 1 tablespoon oil over medium-high heat for 5 minutes, turning occasionally. Cover and cook for 5-8 minutes or until turkey is no longer pink; drain. Remove turkey and keep warm.
- In the same skillet, saute the mushrooms, red pepper and onion in remaining oil for 3-5 minutes or until tender. Sprinkle with flour, salt, thyme and pepper. Stir in broth until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- Add the sour cream, mustard, parsley and turkey. Cook and stir for 3 minutes or until heated through. Serve with mashed potatoes if desired. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.66 Kcal (522 kJ) | ||
| Calories from fat | 73.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.18g | 13% | |
|---|---|---|---|
| Cholesterol | 5.6mg | 2% | |
| Sodium | 450.43mg | 19% | |
| Potassium | 129.42mg | 3% | |
| Total Carbs | 9.77g | 3% | |
| Sugars | 1.46g | 6% | |
| Dietary Fiber | 0.94g | 4% | |
| Protein | 3.17g | 6% | |
| Vitamin C | 5.1mg | 9% | |
| Iron | 5.6mg | 31% | |
| Calcium | 25.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 142.82 Kcal (598 kJ) | ||
| Calories from fat | 84.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.37g | 13% | |
|---|---|---|---|
| Cholesterol | 6.41mg | 2% | |
| Sodium | 516.04mg | 19% | |
| Potassium | 148.27mg | 3% | |
| Total Carbs | 11.19g | 3% | |
| Sugars | 1.67g | 6% | |
| Dietary Fiber | 1.08g | 4% | |
| Protein | 3.63g | 6% | |
| Vitamin C | 5.9mg | 9% | |
| Iron | 6.5mg | 31% | |
| Calcium | 29.4mg | 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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