Leftover Turkey Shallots & Rosemary Recipe by Luci Lock Recipe Video
Ingredients
| Olive oil | 1 Tablespoon | |
| Shallots | 1⁄2 Cup (8 tbs), dice | |
| Garlic cloves | 2 , crush | |
| Rosemary | 1 Tablespoon, chop | |
| Turkey breast | 1 Cup (16 tbs), shredded | |
| Mustard | 1 Teaspoon | |
| Turkey stock | 1⁄4 Cup (4 tbs) | |
| Green beans | 1 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
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.
Chef
