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
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
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
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
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 |
| Niacin: | 52 % |
| Vitamin A: | 43 % |
| Vitamin C: | 102 % |
| Zinc: | 36 % |
