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1 tb Plus 1 tsp low cal margarine
1 1/2 c Sliced mushrooms
1 1/2 c Broccoli florets
1/2 c Sliced carrots
1/2 c Chopped scallions
8 oz Cubed cooked turkey
2 ts Flour
2 ts Dry mustard
1 ts Dried thyme
1/2 c Chicken broth
1/4 c Skim or 1% milk
1 lg Egg white
2 ts Dijon mustard
3/4 c Buttermilk baking mix
1. In a large nonstick skillet, melt margarine; add mushrooms, broc-
coli, carrots, and scallions. Cook, stirring frequently, 2-3 minutes
until just tender. Add turkey; stir to combine.
2. Sprinkle flour, dry mustard, and thyme over vegetables; cook 1
minute. Whisk in broth; bring to a boil. Reduce heat to low and
simmer 4-5 minutes, until liquid thickens.
3. Preheat oven to 350F. In a medium bowl, combine milk, egg white,
Dijon mustard, and baking mix; mix until batter is thoroughly com-
bined.
4. Spray an 8″ pie plate with nonstick spray. Spoon turkey mixture
into plate, spreading evenly. Spread batter evenly over turkey. Bake
15-20 minutes, or until golden.
Yields
4 Servings
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