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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: In a large saucepan, saute the onions in the oil for 5 minutes. Add the
turkey (or chicken). Sprinkle in the flour, stir to blend. Add the
chicken stock, carrots, tomatoes, thyme, and rosemary.
Cook over medium heat until thickened. Pour into a lightly oiled 3-quart
casserole. Spread the potatoes over the top. Bake in a 375 F oven for 20
to 30 minutes, or until browned.
Comments: 1/6 recipe - 371 calories, 4 lean meat, 2 bread, 1 vegetable exchange 38
grams carbohydrate, 33 grams protein, 10 grams fat 81 mg sodium, 1133 mg
potassium, 71 mg cholesterol
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