Moist turkey and tender vegetables are coated in a quick-to-fix gravy that gets a head start from canned soup and broth.
small red potatoes (about 2 1/2 inches in diameter), cut into fourths
medium carrots, sliced (2 cups)
turkey thighs (about 2 pounds), skin removed
cup Gold Medal™ all-purpose flour
tablespoons onion soup mix (dry)
can (10 3/4 ounces) condensed cream of mushroom soup
cup Progresso™ chicken broth (from 32-ounce carton)
Place potatoes and carrots in 3 1/2- to 4-quart slow cooker. Place turkey
Mix remaining ingredients in medium bowl; pour over turkey.
Cover and cook on low heat setting 8 to 10 hours.
If you don't have any chicken broth on hand, use water instead.
Removing the skin from the turkey helps reduce the calories and fat in the finished dish.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
Exchanges:3 Starch; 1 Vegetable; 8 Very Lean Meat; 1 Fat;
Carbohydrate Choice3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.