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Pot Roast Turkey Tenderloin Recipe
|Turkey tenderloins||2 Pound, cut into pieces 1 1/2 x 1 1/2-inch pieces (Use Fresh)|
|Prepared brown gravy||12 Ounce (1 Jar)|
|Tomato sauce||8 Ounce (1 Can)|
|Carrots||4 Medium, cut into 1-inch pieces, halved lengthwise|
|Potatoes||2 Medium, scrubbed, cut into 1 1/2-inch pieces|
|Onions||2 Medium, quartered|
|Fresh mushrooms||8 Ounce, quartered|
|Cold water||2 Tablespoon|
Serving size: Complete recipe
Calories 2149 Calories from Fat 583
% Daily Value*
Total Fat 62 g95.5%
Saturated Fat 11.4 g57.2%
Trans Fat 0 g
Cholesterol 481.8 mg
Sodium 6107.9 mg254.5%
Total Carbohydrates 216 g71.9%
Dietary Fiber 27.5 g110.2%
Sugars 55.4 g
Protein 199 g398.1%
Vitamin A 847.1% Vitamin C 259.2%
Calcium 42.2% Iron 88.2%
*Based on a 2000 Calorie diet
Add turkey; cook 3 minutes on each side or until browned.
Stir in gravy, tomato sauce and pepper.
Add carrots, potatoes, onions and mushrooms.
Reduce heat to medium-low; cover and simmer 15 to 20 minutes or until turkey and vegetables are tender, stirring occasionally.
In small jar with tight-fitting lid, combine flour and water; shake well.
Gradually stir into turkey mixture; cook until thickened, stirring frequently.
If desired, sprinkle with chopped fresh parsley.