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Add a photoServings: 8
Ingredients
- 1/2 to 1 c. turkey breast, cubed
- 1 box frzn peas and carrots, cooked
- 1/2 c. minced onion
- 1 c. chicken broth
- 7 tbsp. butter
- 1 1/4 c. flour
- 1 1/2 c. lowfat milk
- 1/4 to 1/2 teaspoon dry rosemary
- Salt and pepper
- 1/2 c. cornmeal
- Parsley
- 1 teaspoon baking pwdr
- 1/2 tbsp. sugar
- 1/2 egg
Directions
- Cook peas and carrots as directed; set aside. Heat 4 Tbsp. butter in saucepan over medium heat. Add in minced onion and cook till soft, about 2 min. Add in 1/4 c. flour and cook, stirring till bubbly.
- Gradually add in 1 c. lowfat milk, 1 c. broth, rosemary, parsley, 1 tsp. salt, and 1/4 tsp. pepper. Bring to a boil, stirring, and cook for 1 minute. Add in vegetables and turkey. Pour into a 2-qt baking dish.
- Heat oven to 400 degrees. Heat remaining 3 Tbsp. butter. Combine remaining 1 c. flour, the cornmeal, baking pwdr, sugar and 1/4 tsp. salt.
- Beat 1/2 egg with remaining 1/2 c. lowfat milk and pour into flour mix with the butter. Stir till well moistened. Spread the batter over the turkey mix and bake till golden brown, about 20 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 8 servings | |
| Calories 288 | |
| Calories from Fat 112 | 39% |
| Total Fat 12.76g | 16% |
| Saturated Fat 7.23g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 351mg | 15% |
| Potassium 259mg | 7% |
| Total Carbs 31.71g | 8% |
| Dietary Fiber 2.8g | 9% |
| Sugars 5.57g | 4% |
| Protein 11.36g | 18% |
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