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Turkey Almondine Recipe
|Slivered almonds||1⁄2 Cup (8 tbs)|
|Sliced fresh mushrooms||8 Ounce (2 Cups)|
|Green onions||3 , sliced|
|Cornstarch||1 1⁄2 Tablespoon|
|Instant chicken bouillon granules||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Garlic powder||1⁄4 Teaspoon|
|Water||1 Cup (16 tbs)|
|Cubed cooked turkey||2 Cup (32 tbs)|
|Frozen pea pods||6 Ounce, thawed and halved (1 Package)|
|Canned chopped pimiento||2 Ounce, drained (1 Can)|
|Baked patty shells||6|
Serving size: Complete recipe
Calories 2280 Calories from Fat 1230
% Daily Value*
Total Fat 139 g214.4%
Saturated Fat 46.2 g231%
Trans Fat 0 g
Cholesterol 279.1 mg
Sodium 5343.8 mg222.7%
Total Carbohydrates 158 g52.6%
Dietary Fiber 13.8 g55.2%
Sugars 11.8 g
Protein 99 g197.5%
Vitamin A 115.9% Vitamin C 278.1%
Calcium 29.5% Iron 62.9%
*Based on a 2000 Calorie diet
Microwave on HIGH, uncovered, for 2-3 minutes, or until toasted, stirring twice.
Combine mushrooms, onions and butter in 1-1/2-quart shallow casserole.
Microwave on HIGH, uncovered, 3-4 minutes, or until mushrooms are almost tender, stirring once.
Stir in cornstarch, bouillon, soy sauce, garlic powder and water.
Microwave on HIGH, uncovered, for 2-3 minutes, or until mixture boils and thickens, stirring twice.
Stir in turkey, pea pods and pimiento.
Cover and microwave on HIGH for 4-5 minutes, or until heated through, stirring once.
Spoon into patty shells; top with almonds.