© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 Large green bell pepper, seeded and chopped
1 c sweet onions, sliced
2 Stalks celery, chopped into 1/4-inch slices
8 oz fresh mushrooms, cleaned and sliced
2 lbs TURKEY CUTLETS
1/8 tsp garlic salt
1/2 tsp pepper
1/4 tsp ground cinnamon
1/4 c dry sherry
1 15-oz Can crushed tomatoes
3 tbsp flour
3 tbsp cold water
As needed cooked and drained pasta
Place vegetables in slow cooker set on LOW.
Cut turkey cutlets into 5-ounce portions. Pat cutlets dry with clean paper towels.
Sprinkle both sides of each turkey cutlet with garlic salt, pepper and cinnamon.
Layer cutlets atop vegetables.
Add sherry and tomatoes. Stir well to combine all ingredients.
Cover and cook on LOW for 7 to 10 hours OR on HIGH for 2 to 3 hours.
Make a smooth paste of flour and water. Stir into ingredients, blending well. Cover and cook on HIGH setting for 20-25 minutes or until the sauce has thickened.
Ladle atop cooked pasta.
Total Calories 430
Total Fat 2 g
Saturated Fat 0 g
Cholesterol 100 g
Sodium 210 mg
Total Carbohydrates 53 g
Dietary Fiber 5 g
Sugars 6 g
Protein 46 g
% Daily Protein 8
% Daily Vitamin C 45
% Daily Calcium 6
% Daily Iron 30