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- 8 ounces red-skinned potatoes, cut in 1-inch pieces
- 8 ounces cremini mushrooms, sliced
- 1 cup coarsely chopped onion (1 large)
- 1 cup sliced celery (2 stalks)
- 2 turkey breast tenderloins (about 1 1/2 pounds total)
- 3 14 1/2 ounce can reduced-sodium chicken broth*
- 1 1/2 teaspoons dried thyme, crushed
- 1/2 teaspoon ground black pepper
- 1 12 ounce can (1 1/2 cups) evaporated fat-free milk
- 3 tablespoons cornstarch*
- 1/2 cup sliced green onions (4)
- 2 tablespoons lemon juice
- Toasted sliced almonds or chopped pecans* and/or dried cranberries (optional)
1. In a 6-quart slow cooker combine potatoes, mushrooms, onion, and celery. Top with turkey. Add broth, thyme, and pepper.
2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.
3. Transfer turkey to a cutting board; use two forks to pull turkey apart into shreds. Return to cooker. In a small bowl stir together evaporated milk and cornstarch; stir into mixture in cooker. If using low-heat setting, turn cooker to high-heat setting.
4. Cover and cook for 45 to 60 minutes more or until bubbly on edges. Stir in green onions and lemon juice.
5. If desired, serve topped with nuts and/or cranberries.
- To toast nuts, preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and stirring once or twice.
- Servings Per Recipe 8,
- cal. (kcal) 188,
- Fat, total (g) 1,
- chol. (mg) 39,
- sat. fat (g) 0,
- carb. (g) 18,
- Monosaturated fat (g) 0,
- Polyunsaturated fat (g) 0,
- Trans fatty acid (g) 0,
- fiber (g) 2,
- sugar (g) 7,
- pro. (g) 26,
- vit. A (IU) 292,
- vit. C (mg) 11,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 487,
- Potassium (mg) 475,
- calcium (mg) 151,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet