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Turkey Pea Skillet

"This dish is an all-time favorite," reports Barbara Sonsteby of Mesa, Arizona. "It's a snap to make for a group when time is short. Plus, the recipe is very flexible - you can substitute chicken and use whatever vegetables your family prefers."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 1 small onion, chopped
  • 2 tablespoons butter
  • 1-1/4 cups sliced celery
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 can (10-1/2 ounces) condensed chicken broth, undiluted
  • 1 cup water, divided
  • 3 tablespoons soy sauce
  • 2 teaspoons chicken bouillon granules
  • 1/4 cup cornstarch
  • 3 cups cubed cooked turkey
  • 2 cups frozen peas
  • 1 can (8 ounces) pineapple chunks, drained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • Hot cooked rice or chow mein noodles


  • In a skillet, saute onion in butter until tender. Stir in celery and mushrooms; cook and stir for 2 minutes. Combine the broth, 3/4 cup water, soy sauce and bouillon; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 3 minutes.
  • Combine cornstarch and remaining water until smooth; stir into skillet. Return to a boil. Cook and stir for 1-2 minutes or until thickened and bubbly. Stir in the turkey, peas, pineapple and water chestnuts; heat through. Serve over rice.
Nutrition Facts
1 seving: 238 calories, 4g fat (1g saturated fat), 71mg cholesterol, 1245mg sodium, 24g carbohydrate (9g sugars, 4g fiber), 27g protein.

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