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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (303g) Recipe makes 6 servings |
||
| Calories 146 | ||
| Calories from Fat 29 | (20%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.3g | 5% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 32mg | 10% | |
| Sodium 88mg | 3% | |
| Potassium 647mg | 18% | |
| Total Carbohydrate 15.3g | 5% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 3.5g | ||
| Protein 15.7g | 31% | |
Tortellini With Turkey Sausage in Creamy Butternut Apple Sage
From: stazz
On Oct 17, 2009
tastey, sure, but lacking in real depth. It seemed to call for hours of cooking, rather than minutes. If I try this again, I might use stock rather than water and definately will the the tomato mixture simmer for much longer than is indicated.
From: Chef #1083675
On Dec 18, 2008
I made this a couple of nights ago for my boyfriend and myself, and we thought it was absolutely phenomenal. I did make some changes. I cut the recipe in half overall, used leeks instead of onions, more celery, fresh diced tomatoes, canned corn (not drained), and turbot for the fish. I also added cumin and garlic, and used paprika since we didn't have cayenne on hand. I had to add a little water during cooking to get the right consistency. To serve, I sprinkled some mexican blend shredded cheese on top and we ate it using tortilla chips as spoons. In the future, I might use cilantro instead of parsley, and maybe serve with a dollop of sour cream and a sprinkle of lime juice. Keeping in mind the earlier review concerning the fish being too dry, I only cooked the turbot in the stew for about 5 minutes, and it was perfectly tender and melt-in-your-mouth.
From: Chef #1399754
On Sep 30, 2009
Easy to make, very tasty. Added some salt and used cilantro instead of parsley. Added a little more cumin. I will definitely make this again.
From: Chef #1127134
On Jan 12, 2009
I thought this was a great way to use up some not so great Cod fish! I added cumin and garlic and replaced the parsley with cilantro and topped with plain yogurt. I was quite impressed! I think next time I might marinade the fish in lime, salt, pepper, cumin, and cilantro beforehand.
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