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Turkey And Vegetables

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  Butter 1⁄4 Cup (4 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Undiluted evaporated milk 1 Cup (16 tbs)
  Turkey broth/Chicken broth 1 Cup (16 tbs)
  Diced cooked turkey 2 Cup (32 tbs)
  Dry sherry 1⁄4 Cup (4 tbs)
  Frozen mixed vegetables package 10 Ounce, cooked, drained (1 Package)
  Nutmeg 1⁄8 Teaspoon
  Salt To Taste
  Freshly ground pepper To Taste
  Hot cooked noodles 1 Cup (16 tbs)

Heat butter in blazer pan over medium heat.
Add flour and let bubble.
Place over boiling water in pan and gradually stir in milk and broth.
Cook and stir until mixture thickens.
Add remaining ingredients and heat to serving temperature

Recipe Summary

Main Dish

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1999 Calories from Fat 669

% Daily Value*

Total Fat 76 g117.2%

Saturated Fat 41.2 g206.1%

Trans Fat 0.1 g

Cholesterol 484.6 mg161.5%

Sodium 2923.3 mg121.8%

Total Carbohydrates 197 g65.7%

Dietary Fiber 17.7 g70.9%

Sugars 20 g

Protein 132 g264.6%

Vitamin A 325.3% Vitamin C 54.4%

Calcium 55.4% Iron 42.9%

*Based on a 2000 Calorie diet

Turkey And Vegetables Recipe