| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Diabetic |
4 |
Servings |
INGREDIENTS
| 4 |
|
Turkey legs; about 12 ounces each |
| 1/4 |
c |
Lemon juice |
| 2 |
tb |
Vegetable oil |
| 1 |
ts |
Dried oregano |
| 1 |
ts |
Dried basil |
| 1 |
ts |
Garlic powder |
| 1/4 |
ts |
Pepper |
| 1 |
c |
Water |
| 1 |
tb |
Cornstarch |
| 1 |
cn |
(4 oz) sliced mushrooms; drained |
| 10 1/2 |
oz |
Mushroom gravy; can |
| 1 |
ts |
Minced onion |
| 1 |
tb |
Minced fresh parsley |
| 1 |
ts |
Garlic powder |
|
|
Hot cooked noodles; optional |
INSTRUCTIONS
MUSHROOM GRAVY
Place turkey legs in a roasting pan. Combine lemon Juice, oil and
seasonings; pour over turkey. Bake, uncovered, at 375* for 45 minutes or
until lightly browned. Turn legs twice and baste occasionally. For gravy,
combine water and cornstarch in a saucepan. Stir in mushrooms, gravy,
onion, parsley and garlic powder; bring to a Boil over- medium heat. Spoon
over turkey. Cover loosely with foil. Bake, basting frequently, for 1 hour
longer or until meat is tende. Serve over nookles it desired. Yield; 4
servings.
Exchanges: 4 Lean Meat, 1 Vegetable, 1/2 Starch Nutritional Information
Serving Size: 1/4 recipe Carbohydrate: 9 gm Calories: 270 Protein: 35 gm
Sodium: 464 mg Fat: 11 gm Cholesterol: 132 mg (Calculated without noodles)
Wanda Swenson Lady Lake, FL
Recipe by: TOH Down Home Diabetic Cookbook
Posted to MC-Recipe Digest V1 #937 by "abprice@wf.net" <abprice@wf.net> on
Nov 30, 1997
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