Title: Orzo with Turkey and Fennel
Categories: Fennel Entree Tomato Turkey Blank
Yield: 2 Servings

	2	teaspoons olive oil
1	/3	cup minced onion
	1	tablespoon minced garlic

1/2 large trimmed fennel bulb,in 1/3"dice -- about 1 cup

1 1/2 cups diced or chopped leftover turkey

3 tablespoons minced fresh parsley

1/4 teaspoon dried sage

1 cup (6 ounces) orzo noodles, cooked -- acc. to pkg

1/2 c turkey stock -- or

(1/2 to 3/4)

reduced-sodium canned chicken broth

2 large plum tomatoes,outer shells only -- in sm. dice

about 2/3 cup

1/4 cup grated imported Parmesan cheese

1 tablespoon finely sliced fresh basil leaves

Salt, freshly ground black pepper

1. Heat oil in 12-inch, non-stick skillet over medium-high heat. When hot, add onion, garlic and fennel. Cook until hot, about 3 minutes, stirring often.

2. Add turkey, parsley, sage, cooked orzo and 1/2 cup turkey stock or chicken broth. Mix well. Heat through. Add tomato, cheese, basil, salt and plenty of fresh pepper. Toss well until combined. Adjust seasoning and add remaining 1/4 cup stock or broth as needed. Serve hot.

Nutritional information (per serving): 447 calories, 33 g carbohydrates, 44 g

protein, 15 g fat, 115 mg cholesterol, 545 mg sodium.

Nutritional analysis by Jodie Shield.

MC formatting by bobbi744@sojourn. com

NOTES : Yield: 2 main-course servings Posted to MM-Recipes Digest V4 #3 by Glen Hosey on Aug 3, 1997

Recipe by: 1995, Abby Mandel, The Chicago Tribune

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