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Ingredients
US|METRIC
6 SERVINGS
- 1 stalk celery (diced)
- 1/2 cup diced onion
- 2 cloves garlic (minced)
- 1 cup sweet potato (peeled and cut into 1” cubes)
- 2 carrots (peeled and sliced)
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne pepper (more or less to taste)
- 1/2 tsp. crushed red pepper flakes
- 1 cup frozen peas
- 2 cups chicken broth (fat free, low sodium)
- 14.5 oz. fire roasted tomatoes
- sea salt (or Kosher, to taste)
- 2 lb. turkey (leftover, or chicken pieces, chunks or shredded turkey will work)
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories330Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol105mg35% |
Sodium400mg17% |
Potassium880mg25% |
Protein35g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate17g6% |
Dietary Fiber4g16% |
Sugars4g |
Vitamin A150% |
Vitamin C20% |
Calcium8% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Teresa T. 2 years ago
I love colorful cooking. My crockpot was proud to cook the beautiful vegetables in this recipe. It Tasted as good as it looks. Used my frozen leftover Thanksgiving Turkey. I felt like a pharmacist throwing this stew together. My blood pressure and cholesterol need constant maintenance. This pot was like a pill. Even Had a mug of it for breakfast.