Creamed Turkey over Savory Cornbread
Source of Recipe
Michelle's collection-Joanna Lund
Recipe Introduction
8 servings
5 points per serving
List of Ingredients
½ cup yellow cornmeal
¾ cup bisquick reduced fat baking mix
1/3 cup Carnation nonfat dry milk powder
2 T splenda
2 tsp dried onion flakes
1 2/2 cups carnation evaporated skim milk
6 T Breakstone’s reduced fat sour cream
1 2/4 cup finely chopped celery
3 cups diced cooked turkey breast
1 (10 ¾ oz) can healthy request cream of chicken soup
¼ cup chopped pimientos, undrained
Recipe
preheat oven to 375°. Spray an 8x8 baking dish with cooking spray. In a large bowl, combine cornmeal, baking mix, dry milk powder, splenda, onion flakes and parsley flakes. Add ½ cup evaporated skim milk and sour cream. Mix gently to combine. Spread batter into prepared baking dish. Bake for 12 to 15 minutes or until done. Meanwhile, in a large skillet sprayed with cooking spray sauté celery and onion for 6 to 8 minutes. Stir in turkey add chicken soup, undrained pimientos and remaining 1 cup evaporated milk. Mix well to combine. Lower heat and simmer while cornbread continues baking, stirring occasionally. Cut cornbread into 8 pieces. For each serving 1 piece of cornbread and a full ½ cup turkey mixture over top
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