- 1 1/2 ounces dried porcini mushrooms, or other dried mushrooms
- 2 cups turkey or chicken stock
- 1/4 cup cream sherry
- 1/2 pound baby carrots, peeled
- 1/2 pound frounceen pearl onions, thawed
- 12 cherry tomatoes, stemmed and halved
- Salt and freshly ground pepper
- 1/3 pound fresh snow peas, trimmed and strung
- 1 package (10 ounces) frounceen peas
- 1/4 cup fresh parsley, minced
Place the mushrooms in a small saucepan and cover with the stock and sherry. Bring to a simmer over medium-high heat and continue simmering until the mushrooms are soft, about 10 minutes. Remove from heat and let cool to room temperature.
Combine the carrots, onions, and tomatoes in a 13 x 9-inch baking dish. Add the mushrooms with liquid. Season with salt and pepper. (The vegetables may be prepared up until this point and then refrigerated overnight.)
The following day, bring the vegetables to room temperature. Preheat the oven to 325 degrees F. Cover the vegetables tightly with aluminum foil and bake 40 minutes. Uncover the vegetables and add the snow peas and frozen peas. Continue baking until vegetables are tender, about 20 minutes. Sprinkle the vegetables with parsley, if desired, and serve hot.
Recipe reprinted by permission of National Turkey Federation. All rights reserved.
nutrition information per serving
150 calories; 2g total fat; 0mg cholesterol; 760mg sodium; 26g carbohydrates; 6g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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