Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Onions, sliced |
| 2 tablespoons | Vegetable oil |
| 4 cups | Turkey / chicken, cooked, chopped |
| ¼ cup | Whole wheat flour |
| 2 cups | Chicken stock or broth |
| 2 cups | Carrots; sliced, steamed |
| 2 cups | Tomato/canned, peeled, diced |
| ½ teaspoon | Dried thyme |
| ½ teaspoon | Dried rosemary |
| 6 \N | Potatoes; cooked, mashed |
In a large saucepan, saute the onions in the oil for 5 minutes. Add the turkey (or chicken). Sprinkle in the flour, stir to blend. Add the chicken stock, carrots, tomatoes, thyme, and rosemary.
Cook over medium heat until thickened. Pour into a lightly oiled 3-quart casserole. Spread the potatoes over the top. Bake in a 375 F oven for 20 to 30 minutes, or until browned.
⅙ recipe - 371 calories, 4 lean meat, 2 bread, 1 vegetable exchange 38 grams carbohydrate, 33 grams protein, 10 grams fat 81 mg sodium, 1133 mg potassium, 71 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook, by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93 From the files of Al Rice, North Pole Alaska, Feb 1994 Recipe by: Am. Diabetes Assoc. Holiday Cookbook Posted to Kitmailbox Digest by bright@... (Bright Larkin) on 199.