Sweet 'N' Sour Turkey Recipe

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Sweet 'N' Sour Turkey Recipe
Sweet 'N' Sour Turkey Recipe photo by Taste of Home
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Sweet 'N' Sour Turkey Recipe

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Sweet-and-sour lovers will have a lot to look forward to when they simmer up this saucy supper from Shanna Webb. In her Provo, Utah kitchen, she stir-fries leftover turkey, canned pineapple tidbits and veggies for the in-a-dash dinner.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 tablespoons cornstarch
  • 2 tablespoons brown sugar
  • 1 cup chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon lemon juice
  • 2 celery ribs, sliced
  • 2 medium carrots, sliced
  • 1 small onion, cut into thin wedges
  • 3 tablespoons butter, cubed
  • 2 cups julienned cooked turkey
  • 1 can (14 ounces) unsweetened pineapple tidbits, drained
  • 1/4 cup slivered almonds, toasted
  • Hot cooked rice

Directions

In a small bowl, combine cornstarch and brown sugar. Stir in the broth, soy sauce and lemon juice until smooth; set aside.
In a wok or large skillet, stir-fry the celery, carrots and onion in butter for 3-4 minutes or until crisp-tender. Stir broth mixture; add to that pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, pineapple with juice and almonds; heat through. Serve over rice if desired. Yield: 4 servings.
Originally published as Sweet 'N' Sour Turkey in Quick Cooking November/December 2004, p60

Nutritional Facts

1 cup: 327 calories, 11g fat (2g saturated fat), 48mg cholesterol, 642mg sodium, 32g carbohydrate (0 sugars, 3g fiber), 25g protein. Diabetic Exchanges: 2-1/2 lean meat, 2 vegetable, 1-1/2 fruit, 1 fat.

  • 2 tablespoons cornstarch
  • 2 tablespoons brown sugar
  • 1 cup chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon lemon juice
  • 2 celery ribs, sliced
  • 2 medium carrots, sliced
  • 1 small onion, cut into thin wedges
  • 3 tablespoons butter, cubed
  • 2 cups julienned cooked turkey
  • 1 can (14 ounces) unsweetened pineapple tidbits, drained
  • 1/4 cup slivered almonds, toasted
  • Hot cooked rice
  1. In a small bowl, combine cornstarch and brown sugar. Stir in the broth, soy sauce and lemon juice until smooth; set aside.
  2. In a wok or large skillet, stir-fry the celery, carrots and onion in butter for 3-4 minutes or until crisp-tender. Stir broth mixture; add to that pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, pineapple with juice and almonds; heat through. Serve over rice if desired. Yield: 4 servings.
Originally published as Sweet 'N' Sour Turkey in Quick Cooking November/December 2004, p60

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