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Ingredients Edit

Directions Edit

  1. In a large saucepan, saute the onions in the oil for 5 minutes.
  2. Add the turkey (or chicken).
  3. Sprinkle in the flour, stir to blend.
  4. Add the chicken stock, carrots, tomatoes, thyme, and rosemary.
  5. Cook over medium heat until thickened.
  6. Pour into a lightly oiled 3-quart casserole.
  7. Spread the potatoes over the top.
  8. Bake in a 375°F oven for 20 to 30 minutes, or until browned.

Nutritional information Edit

⅙ recipe - 371 calories, 4 lean meat, 2 bread, 1 vegetable exchange 38 grams carbohydrate, 33 grams protein, 10 grams fat 81 mg sodium, 1133 mg potassium, 71 mg cholesterol

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