Turkey meatball stroganoff - butter busters^
8 ----------
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Tb liquid Butter Buds or fatfree chicken broth |
| 1 | pounds | Ground skinless white turkey meat |
| ½ | cup | Crushed Pepperidge Farms seasoned cubed style stuffing |
| ½ | teaspoon | Galric powder |
| ½ | cup | Chopped onions |
| 2 | cups | (8oz) rinsed & drained mushroom stems & pieces |
| 2 | eaches | Tb (or3) flour |
| 1 | teaspoon | Minced garlic |
| 3 | eaches | Pk instant chicken broth and seasoning mix (Weight Watchers) |
| 1½ | cup | Water |
| 1 | cup | Fatfree sour cream |
| 4 | cups | Hot cooked linguine |
| 2 | eaches | Tb ketchup |
Directions
Combine turkey, crushed stuffing and garlic powder. Form into balls.
Spray large nonstick skillet with Pam. Brown turkey balls on all sides. Remove and drain on paper towels to remove the fat. In the same skillet cook the onions until tender in 2 tablespoons Butter Buds. There might be enough moisture left in the pan from the turkey.
Add minced garlic, mushrooms and flour. Stir in the broth mix, ketchup and water. Boil. Return turkey balls to the skillet and heat but do not boil. Simmer 15-20 minutes, uncovered.Stir in sour cream, but do not boil. serve over linguine. Per serving: 280 cal., 1.3g fat (4%), 34mg chol., 1g fiber, 21g pro., 37g carb., 650mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-22-95