| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Poultry |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Chicken Broth |
| 1 |
cn |
(8 Oz.) Tomato Sauce |
| 1/2 |
ts |
Oregano |
| 1 |
lb |
Ground Raw Turkey |
| 1/4 |
c |
Minced Fresh Parsley |
| 1/4 |
ts |
Poultry Seasoning |
| 1/8 |
ts |
Pepper, |
| 1 |
cl |
Garlic Minced |
| 1/2 |
c |
Italian Seasoned |
|
|
Breadcrumbs |
| 1/2 |
c |
( 2 Oz.) Shredded |
|
|
Mozzarella |
|
|
Parsley Sprigs |
INSTRUCTIONS
Combine Chicken Broth, Tomato Sauce & Oregano in A Small Bowl. Stir & Set
Aside. Combine Turkey, Parsley, Poultry Seasoning, Pepper & Garlic in A
Medium Bowl. Stir Until Well Blended. Divide Mixture Into 4 1/2 Inch Thick
Patties. Sprinkle Breadcrumbs On A Sheet Of Waxed Paper; Press Patties in
Breadcrumbs, Lightly Coating Each Side. Place Patties in A Shallow Baking
Dish Coated With Cooking Spray. Bake At 450 For 8 Min. Drain. Turn Patties
Over; Spoon Tomato Mixture Evenly Over Patties. Bake An Additional 8 Min.
OR Until Sauce Is Bubble. Sprinkle Patties With Cheese, Bake 1 Additional
Minute OR Until Cheese Melts. (About 280 Cal. Per Patty & 1/4 C. Sauce.)
Fat 13.3, Chol. 80.
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