Turkey Vegetable Crescent Pie Recipe - Cooking Index
Turkey Vegetable Crescent Pie Recipe - Cooking Index
| 2 | Fat-free reduced-sodium chicken broth - (14 oz ea) | |
| 1 | Onion - diced (medium) | |
| 1 1/4 lbs | 567g / 20oz | Turkey tenderloins - cut 3/4" pieces |
| 3 cups | 438g / 15oz | Diced red potatoes |
| 1 teaspoon | 5ml | Chopped fresh rosemary |
| = (or 1/2 tspn dried rosemary) | ||
| 1/4 teaspoon | 1.3ml | Salt |
| 1/8 teaspoon | 0.6ml | Freshly-ground black pepper |
| 1 | Bag frozen mixed vegetables - (16 oz) | |
| 1 | Bag frozen mixed vegetables - (10 oz) | |
| 1/3 cup | 78ml | Fat-free (skim) milk - plus additional, |
| If necessary | ||
| 3 tablespoons | 45ml | Cornstarch |
| 1 | Refrigerated reduced-fat crescent rolls - (8 oz) |
Bring broth to a boil in large saucepan. Add onion; reduce heat and simmer 3 minutes. Add turkey; return to a boil. Reduce heat, cover and simmer 7 to 9 minutes or until turkey is no longer pink. Remove turkey from saucepan with slotted spoon; place in 13- by 9-inch baking dish.
Return broth to a boil. Add potatoes, rosemary, salt and pepper; simmer 2 minutes. Return to a boil and stir in mixed vegetables. Simmer, covered, 7 to 8 minutes or until potatoes are tender. Remove vegetables with slotted spoon. Drain in colander set over bowl; reserve broth. Transfer vegetables to baking dish with turkey.
Preheat oven to 375 degrees. Blend 1/3 cup milk with cornstarch in small bowl until smooth. Add enough milk to reserved broth to equal 3 cups. Heat in large saucepan over medium-high heat; whisk in cornstarch mixture, stirring constantly until mixture comes to a boil. Boil 1 minute; remove from heat. Pour over turkey-vegetable mixture in baking dish.
Roll out crescent roll dough and separate at perforations; arrange dough pieces decoratively over top of turkey-vegetable mixture. Bake 13 to 15 minutes or until crust is golden brown.
This recipe yields 8 servings.
Exchanges Per Serving: 2 Starch, 2 Meat, 1 Vegetable.
Nutrition Facts: Calories 285; Calories from Fat 19%; Total Fat 6g; Saturated Fat 1g; Protein 20g; Carbohydrates 37g; Cholesterol 28mg; Sodium 458mg; Dietary Fiber 5g.
Source:
Diabetic Cooking at http://www.diabeticcooking.com
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