Pumpkin and Turkey Stew Dish
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
512
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 512 cal. | (24 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 20.2 μg | (34 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 40.9 mg | (341 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 28.1 μg | (62 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,615 mg | (40 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 424 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 4 Tbsps olive oil
- 6 cups turkey breasts (cut in 1 1/2-inch pieces)
- 1 cup carrots (chopped)
- 2 onions (quartered)
- 4 cups Pumpkin (cut into 1 inch cubes)
- ¼ cup flour
- 3 cups chicken stock
- 1 cup dry white wine
- 2 Tbsps Dill (chopped)
- 1 Tbsp fresh Sage (chopped)
- salt (to taste)
- peppers (to taste)
- 6 scallions (chopped)
- fresh Dill (for garnish)
Preparation steps
1.
Heat oil in Dutch oven over med-high heat; add turkey to the pan in batches. Cook until brown on all sides about 4 minutes. Remove turkey and set aside.
2.
Add carrots, pumpkin and onions to pan and cook for approximately 5 minutes, stirring frequently. Return turkey to pan, add flour. Stir and cook for 3 minutes.
3.
Add stock and bring to a boil, scraping any browned bits from the bottom of the pan. Mix in white wine, dill, sage, salt and pepper. Bring to a simmer, stirring constantly. Reduce heat, cover, and simmer 1 hour.
4.
Uncover and simmer until turkey and pumpkin are tender, about 15 minutes. Add green onions and stir well. Garnish with fresh dill and serve.
