Ingredients:
4 turkey legs, about 12 ounces each 1/4 cup lemon juice 2 tbsp vegetable oil 1 tsp dried oregano 1 tsp dried basil 1 tsp garlic powder 1/4 tsp pepper
MUSHROOM GRAVY
1 cup water 1 tbsp cornstarch 1 4 ounces can sliced mushrooms, drained 10 1/2 oz mushroom gravy, can 1 tsp minced onion 1 tbsp minced fresh parsley 1 tsp garlic powder hot cooked noodles, optional
Instructions:
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
Scanned by Dianne Waller <dwaller@frontier.gulf.net>
Busted by Barb at PK Lake by Dianne Waller <dwaller@frontier.gulf.net> on Novey,, mber 30, 199, converted by MC_Buster.
Servings: 4
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