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

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