Turkey legs with mushroom gravy
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Turkey legs; about 12 ounces each | |
| ¼ | cup | Lemon juice |
| 2 | tablespoons | Vegetable oil |
| 1 | teaspoon | Dried oregano |
| 1 | teaspoon | Dried basil |
| 1 | teaspoon | Garlic powder |
| ¼ | teaspoon | Pepper |
| 1 | cup | Water |
| 1 | tablespoon | Cornstarch |
| 1 | can | (4 oz) sliced mushrooms; drained |
| 10½ | ounce | Mushroom gravy; can |
| 1 | teaspoon | Minced onion |
| 1 | tablespoon | Minced fresh parsley |
| 1 | teaspoon | Garlic powder |
| Hot cooked noodles; optional | ||
Directions
MUSHROOM GRAVY
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, ½ Starch Nutritional Information Serving Size: ¼ 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
Recipe by: TOH Down Home Diabetic Cookbook Posted to MC-Recipe Digest V1 #937 by "abprice@..." <abprice@...> on Nov 30, 1997