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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