Savoury Vegetable & Turkey Medley

A great way to use up your leftover holiday turkey, or use a cooked roast chicken from the deli.

  • Cooking: 20 min
Yields 4 servings
savoury vegetable turkey medley

Ingredients

  • 2 tbsp (30 mL) butter
  • 1 cup (250 mL) yellow zucchini thinly sliced
  • 1 cup (250 mL) green zucchini thinly sliced
  • 1 red bell pepper julienned
  • 1 onion thinly sliced
  • 1/4 cup (60 mL) chopped sundried tomatoes in oil
  • 3 garlic cloves minced
  • 2 tsp (10 mL) oregano leaves
  • 1 tsp (5 mL) ground cumin
  • 1/2 tsp (2 mL) paprika
  • 1 cup (250 mL) 35 % cream
  • 2 tbsp (30 mL) red wine vinegar
  • of cayenne pepper
  • 2 cups (500 mL) turkey or cooked chicken cut in bite-size pieces
  • Salt to taste
  • 3 cups (750 mL) couscous or rice cooked
  • 1/4 cup (60 mL) pine nuts toasted

Preparation

Heat butter in large skillet over medium heat. Add vegetables, sundried tomatoes, garlic, herbs and spices; stirring until vegetables are just tender about 10 min.

Stir in cream, vinegar and cayenne pepper; bring to boil. Simmer uncovered, stirring occasionally until cream thickens slightly about 10 min. Stir in turkey and salt; heat through.

Serve over couscous or rice, sprinkled with pine nuts.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 608 Calories
Protein: 30 g
Carbohydrate: 43 g
Fat: 36 g
Fibre: 3 g
Sodium: 157 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 9 % / 101 mg
Vitamin C: 102 % / 61 mg
Vitamin A: 43 % / 425 mcg
Zinc: 36 % / 3.2 mg
Niacin: 52 % / 12 mg