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Slow-Cooked Turkey and Smoked Salmon
Source: dLife

Creamed turkey and smoked salmon with dill and mushrooms.

Prep Time: 15 minutes
Cook Time: 3 hours
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 254.5
Total Carbs 6.8 g
Dietary Fiber 0.4 g
Sugars 2.7 g
Total Fat 4.0 g
Saturated Fat 0.4 g
Unsaturated Fat 0.6 g
Potassium 269.3 mg
Protein 49.2 g
Sodium 509.6 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 3 Meat , 1 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 lb  turkey breast tenderloin, raw
8 oz  fresh mushrooms
0.3333 cup  cold water
1 tsp  salt
0 1/2 tsp  dried dill weed
0 1/4 tsp  black pepper
0 3/4 cup  fat free half and half
2 tbsp  cornstarch
4 oz  Fish, salmon, red, smoked, Alaskan
0 1/4 cup  fresh chopped green onion
  1. Cut turkey into 1-inch bite-size pieces. Using a 3 1/2 or 4-quart slow cooker, combine turkey and mushrooms. Stir in water, salt, dill, and pepper.
  2. Cover and cook on low-heat setting for 3 1/2 hours or on high-heat setting for 1 1/2 hours.
  3. If using low-heat setting, turn to high-heat setting. Combine in a small bowl half-and-half and cornstarch. Stir into mixture in cooker. Cover and cook for 15 additional minutes. Stir in salmon and green onions.

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