Scalloped Turkey & Cauliflower Recipe
Ingredients:
2 cup Cauliflower florets 1 1/2 cup Turkey stock 2 tsp Wholewh. or all-purp. flour 1 tsp Parsley flakes 2 tsp Onion flakes 1 tsp Salt 1/4 tsp Black pepper 1/2 lb Turkey breast, cooked
Instructions:
Cook cauliflower in boiling, salted water for 6 min or until almost tender. Drain.
Combine stock, flour and seasonings in a small saucepan. Cook and stir until mixture is slightly thickened.
Place turkey breast in a greased baking pan. Arrange cauliflower around turkey breast. Pour sauce over turkey and cauliflower. Bake in 350 F oven 20-25 min or until heated through.
4 servings, each 112 calories 1 med-fat meat, 1 vegetable exchange
Source: Diabetic High Fiber Cookbook by Mary Jane Finsand c. 1985 Shared but not tested by Elizabeth Rodier Oct 93
Servings: 4
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Turkey Information
6.3% of Turkeys eaten in the US are consumed at Easter.
Turkey should be thawed in the refrigerator allowing 24 hours for every four to five pounds of bird weight.
An 85 grams serving of boned, skinless turkey breast contains 26 grams of protein, 1 gram of fat and zero saturated fat.
Most Turkey Consumed in the USA is eaten as sausage or delicatessen meat.
Other Turkey Recipes
- Christmas Turkey Recipes
- Turkey Soups and Stews
- Diabetic Turkey Recipes
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