Directions:
- In a skillet, melt the butter over medium heat.
- Fry the onion, mushrooms, celery, red pepper, salt and pepper, stirring occasionally, until softened, about 5 minutes.
- Scrape into the slow cooker.
- Add the turkey and flour to the slow cooker and toss to coat.
- Stir in the evaporated milk, sherry and paprika.
- Cover and cook on low for 4 hours or until the vegetables are tender.
- Meanwhile, in a large pot of boiling salted water, cook the spaghetti until tender but firm, 8 to 10 minutes.
- Drain and add to the sauce; toss to coat.
- Sprinkle with the cheese, almonds (if using) and parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 778.74 Kcal (3260 kJ) | ||
| Calories from fat | 202.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.5g | 35% | |
|---|---|---|---|
| Cholesterol | 637.19mg | 212% | |
| Sodium | 548.62mg | 23% | |
| Potassium | 785.43mg | 17% | |
| Total Carbs | 80.05g | 27% | |
| Sugars | 6.32g | 25% | |
| Dietary Fiber | 5.6g | 22% | |
| Protein | 49.64g | 99% | |
| Vitamin C | 43.3mg | 72% | |
| Vitamin A | 6mg | 200% | |
| Iron | 7.2mg | 40% | |
| Calcium | 150.7mg | 15% | |
| Amount Per 100 g | |||
| Calories | 219.15 Kcal (918 kJ) | ||
| Calories from fat | 56.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.33g | 35% | |
|---|---|---|---|
| Cholesterol | 179.32mg | 212% | |
| Sodium | 154.39mg | 23% | |
| Potassium | 221.04mg | 17% | |
| Total Carbs | 22.53g | 27% | |
| Sugars | 1.78g | 25% | |
| Dietary Fiber | 1.58g | 22% | |
| Protein | 13.97g | 99% | |
| Vitamin C | 12.2mg | 72% | |
| Vitamin A | 1.7mg | 200% | |
| Iron | 2mg | 40% | |
| Calcium | 42.4mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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