Added to shopping list. Go to shopping list.
Ingredients6 h 10 m servings 426 cals
Original recipe yields 8 servings
- Stir the soup, water, curry powder and black pepper in a 4-quart slow cooker. Add the turkey and turn to coat.
- Cover and cook on LOW for 6 to 7 hours or until the turkey is cooked through.
- Stir the cream and grapes in the cooker. Serve the turkey and sauce with the rice.
- Recipe Tips:
- Serving Suggestion: This recipe is delicious served with any of these toppers: chutney, toasted coconut, sliced almonds and/or raisins.
Per Serving: 426 calories; 16.4 g fat; 30.9 g carbohydrates; 36.7 g protein; 101 mg cholesterol; 615 mg sodium. Full nutrition
ReviewsRead all reviews 3
although the dish was easy. it was very bland and the cutletts were tough. Do not reccomment this .