Baked Turkey Salad

Preparation:  10 min. Cooking: 30 min. Total: 40 min.
Recipe photo
  • 2 Tbsp olive oil
  • 1 Cup celery , thinly sliced
  • 1/2 Cup onion , chopped
  • 4 Fl Oz mayonnaise
  • 4 Fl Oz sour cream
  • 3 tsp lemon juice
  • 1/2 Lb cooked turkey breast , cut into cubes
  • 1/2 Cup slivered almonds , toasted
  • 1/2 Lb canned mushrooms , drained
  • 4 Tbsp seasoned breadcrumbs
Preheat oven to 325 ℉. Heat oil in a large heavy nonstick skillet over medium heat. Add celery and onion and saut'e 4 minutes, or until tender. Remove from heat and stir in next 3 ingredients until well blended. Season with salt and pepper to taste. Add turkey, almonds and mushrooms. Toss to coat well. Transfer to an ovenproof casserole dish and sprinkle with breadcrumbs. Bake 25-30 minutes.
Calories
450 Cal
Fat
30 g
Carbs
23 g
Protein
24 g
Fiber
4 g
Sugar
5.9 g
Cholesterol
67 mg
Sodium
600 mg


Nutrients

Fiber     4 g
Fat     30 g
Sugar     5.9 g
Carbs     23 g
Protein     24 g
Calories     450 Cal

Fats

Fat, Poly     8.2 g
Fat, Mono     14 g
Fat, Sat     6.9 g
Fat, Trans     0 g
Fat, Percent     61 %

Vitamins

Vitamin, K     35 mcg     29 %
Vitamin, A     460 IU     15 %
Vitamin, B12     0.4 mcg     15 %
Niacin     6 mg     38 %
Riboflavin     0.3 mg     25 %
Vitamin, C     5.9 mg     6.5 %
Vitamin, D     8.9 IU     1.5 %
Vitamin, B6     0.5 mg     28 %
Vitamin, E     5.5 mg     37 %
Panto, Acid     1.1 mg     23 %
Choline     78 mg     14 %
Thiamin     0.2 mg     17 %

Minerals

Calcium     120 mcg     12 %
Phosphorus     280 mg     41 %
Magnesium     74 mg     18 %
Copper     0.3 mcg     37 %
Fluoride     0 mcg     0 %
Zinc     2.1 mg     19 %
Cholesterol     67 mg     0.7 %
Sodium     600 mg     40 %
Selenium     24 mcg     43 %
Manganese     0.5 mg     7.7 %
Potassium     530 mg     11 %
Iron     2.4 mg     30 %