From Paulette Vickery's Recipe Collection

BB: TURKEY MEAT BALL STROGENOFF

main dish, poultry

2 tablespoon liquid butter buds
1 lb ground white turkey
1/2 cup crushed stuffing cubes
1/2 teaspoon garlic powder
1/2 cup chopped onion
2 can mushrooms, 8oz each
3 tablespoon flour
1 teaspoon minced garlic, in a jar
3 pkg chicken broth mix
1 1/2 cup water
1 cup nonfat sour cream
4 cup hot cooked linguini
2 tablespoon ketchup

Combine turkey, crushed seasoned stuffing cubes, and garlic powder. Form into balls. Spray large skillet with pam. Brown turkey balls on all sides. Remove from pan and drain on paper towels to remove the fat. In the same skillet cook the onions until tender, in 2 tablespoons liquid butter buds. Add minced garlic, mushrooms and flour. Stir in the broth mix, ketchup, and water. Boil. Return the turkey balls to the skillet and heat, but do not boil. Simmer uncovered, 15-20 minutes. Stir in sour cream but do not boil. Serve turkey balls and sauce over cooked linguini. Per serving: fat 1.3 G, cholesterol 34 MG, fiber 1 G, calorries 280, 4 percent from fat, protein 21 G, carbohydrate 37 G, sodium 650 MG.

Yield: 8 servings





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