We chose an old-fashioned whole-grain mustard--one of the most popular blends--to stand up to the strong flavors of this hearty dish.

Jeanne Thiel Kelley
Recipe by Cooking Light March 1999

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Recipe Summary

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a large nonstick skillet over medium-high heat. Add the diced onion, and sauté 5 minutes. Add diced potato, black pepper, and minced garlic, and cook 15 minutes, stirring frequently. Add diced beets, and sauté 5 minutes. Add smoked turkey breast, and sauté 1 minute. Combine the water, sour cream, mustard, and thyme, and stir into turkey mixture. Remove from heat; cover and let stand 3 minutes.

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Nutrition Facts

246 calories; calories from fat 15%; fat 4g; saturated fat 0.8g; mono fat 2.1g; poly fat 0.9g; protein 24.3g; carbohydrates 29.3g; fiber 3.2g; cholesterol 48mg; iron 1.9mg; sodium 927mg; calcium 48mg.