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Pan-Fried Turkey with Garlic and Thyme




  1. Heat oiled large pan; cook turkey, in batches, until browned all over and tender.
  2. Add onion, garlic and juice; cook, stirring, until onion is soft.
  3. Add milk, stock, thyme, spinach and blended corn flour and water; cook, stirring, until sauce boils and thickens slightly.
  4. Return turkey to pan with any juices; stir until hot.
  5. Serve with mashed potatoes and steamed vegetables, if desired.

Serves 6.

Per serving: 4.75g fat, 2.3g fiber, 778kj (excluding serving suggestions)

From the kitchen of Martin James - Copenhagen, Denmark.


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