Leftover Turkey Shallots & Rosemary Recipe by Luci Lock Recipe Video

Natural health physician and Mercola.com founder Dr. Joseph Mercola shares a video of Luci Lock who shows you how to use leftover turkey to make a delicious, savory dish with rosemary and shallots.

Summary

Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings2
CuisineCourse
TasteMethod
Main Ingredient

Ingredients

 Olive oil1 Tablespoon
 Shallots1⁄2 Cup (8 tbs), dice
 Garlic cloves2 , crush
 Rosemary1 Tablespoon, chop
 Turkey breast1 Cup (16 tbs), shredded
 Mustard1 Teaspoon
 Turkey stock1⁄4 Cup (4 tbs)
 Green beans1 Cup (16 tbs), steam
 Black pepper To Taste

Nutrition Facts

Serving size

Calories 324 Calories from Fat 152

% Daily Value*

Total Fat 17 g26.3%

Saturated Fat 3.6 g17.9%

Trans Fat 0 g

Cholesterol 77.4 mg25.8%

Sodium 144.8 mg6%

Total Carbohydrates 13 g4.2%

Dietary Fiber 3.6 g14.3%

Sugars 1 g

Protein 29 g58.7%

Vitamin A 11.3% Vitamin C 8.6%

Calcium 7.1% Iron 15.3%

*Based on a 2000 Calorie diet

Directions

MAKING
1. Heat olive oil in a pan.
2. Add the freshly diced shallots, crushed garlic cloves, freshly chopped rosemary and turkey breast and combine well.
3. Add the mustard, turkey stock and turn down the heat to sizzle for 3-4 minutes.
4. In a bowl, add the black pepper and steamed green beans and toss.
5. Add the turkey mix over it.

SERVING
6. Garnish with some more black pepper and serve.
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