16 ounce bag frozen stew vegetables (potatoes, carrots, onion, and celery)
18 ounce jar home-style gravy (1-3/4 cups)
teaspoon finely snipped fresh sage or 1/2 teaspoon ground sage
cups cooked turkey or chicken, cut into slices
teaspoon ground black pepper
cooking apple, thinly sliced
Fresh sage leaves (optional)
tablespoons butter, melted
- Preheat oven to 450 degrees F. In a large microwave-safe bowl combine vegetables, gravy, and the 1 teaspoon sage. Cover with vented plastic wrap; microwave on high (100 percent power) for 5 minutes. Add turkey; cover and microwave 4 to 6 minutes more or until stew is heated through and vegetables are tender, stirring occasionally. In a small bowl combine pepper and nutmeg; set aside.
- Spoon stew into four 14- to 16-ounce casseroles. Top with apple and, if desired, fresh sage. Drizzle with melted butter and sprinkle with nutmeg mixture. Bake uncovered, for 10 minutes or until bubbly and apple slices begin to brown.
Nutrition Facts(Turkey-Vegetable Casserole)
- Per serving:
- 297 kcal cal.,
- 12 g fat
- (5 g sat. fat,
- 2 g polyunsaturated fat,
- 3 g monounsatured fat),
- 71 mg chol.,
- 753 mg sodium,
- 23 g carb.,
- 3 g fiber,
- 9 g sugar,
- 24 g pro.
- Percent Daily Values are based on a 2,000 calorie diet