Title: Turkey Louis
Categories: Poultry Entree Diabetic Alcohol Casserole
Yield: 4 Servings
| 2 | tb | Margarine |
| 1 | lb | Boneless turkey breast, cut into 1-inch cubes |
| 1/4 | c | Thinly sliced green onion |
| 1/4 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
| 3 | tb | All-purpose flour |
| 1 | c | Chicken broth |
| 1/2 | c | Dry sherry |
| 1/4 | c | Sliced stuffed green olives |
| 1 | c | Sliced fresh mushrooms |
| 1/2 | ts | Dried tarragon |
SOURCE: The Art of Cooking for the Diabetic, Revised Edition by Mary
Abbott Hess, R. D., M. S., and Katharine Middleton - copyright 1988.
This recipe was provided by The National Turkey Federation. Try it over
spinach noodles.
Preheat oven to 350 degrees F. Heat margarine in skillet over
medium-high heat. Quickly brown turkey cubes on all sides. Place cubes in
1 1/2 qt. casserole. To reserved drippings in skillet, add onion, salt,
pepper, and flour; cook and stir for about 1 minute. Remove pan from heat
and slowly add chicken broth and sherry; stir until smooth. Return to heat
and cook, stirring constantly, until mixture thickens. Add olives,
mushrooms, and tarragon, mixing well. Pour over turkey cubes. Cover; bake
20 - 25 minutes or until turkey is done. Do not overcook.
YIELD: 3 cups - or 4 servings. 1 serving = 3/4 cup.
NUTRITIVE VALUES per serving: CHO 8 g., PRO 29 g., FAT 9 g., CAL 238,
Fiber 0.2 g., Sodium 678 mg., Chol 70 mg.
FOOD EXCHANGES per serving: 4 Lean Meat Exchanges + 1 Vegetable
Exchange.
Low-Sodium Diets: Omit salt. Substitute unsalted chicken broth,
unsalted margarine.