Turkey legs with mushroom gravy

Yield: 4 Servings

Measure Ingredient
4 \N 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
\N \N Hot cooked noodles; optional

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

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