Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2
Linda Romanelli Leahy
Recipe by Cooking Light January 1995

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Recipe Summary

Yield:
8 servings (serving size: 3/4 cup turkey mixture and 1 cup noodles)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a large zip-top plastic bag. Add the turkey; seal bag, and shake to coat.

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  • Heat oil in a large ovenproof Dutch oven over medium-high heat. Add the turkey, and cook 5 minutes, browning well on all sides. Remove turkey from pan; set aside.

  • Add broth and sherry to pan, and stir to deglaze pan. Return turkey to pan; add onion and garlic, and bring to a boil. Cover and bake at 350° for 1 hour and 15 minutes or until turkey is tender. Remove from oven, and let stand for 5 minutes. Stir in the sour cream, and serve over noodles.

Nutrition Facts

427 calories; calories from fat 13%; fat 6.2g; saturated fat 1.5g; mono fat 1.6g; poly fat 2g; protein 38.2g; carbohydrates 49.1g; fiber 4.2g; cholesterol 121mg; iron 4.4mg; sodium 274mg; calcium 43mg.
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