Ingredients

1 Tbsp. plus 1 tsp. low cal margarine
1-1/2 C. sliced mushrooms
1-1/2 C. broccoli florets
1/2 C. sliced carrots
1/2 C. chopped scallions
8 oz. cubed cooked turkey
2 tsp. flour
2 tsp. dry mustard
1 tsp. dried thyme
1/2 C. chicken broth
1/4 C. skim or 1% milk
1 large egg white
2 tsp. dijon mustard
3/4 C. buttermilk baking mix

Cooking Instructions

In a large nonstick skillet, melt margarine; add mushrooms, broccoli, carrots, and scallions. Cook, stirring frequently, for 2-3 minutes until just tender. Add turkey; stir to combine. Sprinkle flour, dry mustard, and thyme over vegetables; cook for 1 minute. Whisk in broth; bring to a boil. Reduce heat to low and simmer for 4-5 minutes, until liquid thickens. Preheat oven to 350. In a medium bowl, combine milk, egg white, Dijon mustard, and baking mix; mix until batter is thoroughly combined. Spray an 8-inch pie plate with nonstick spray. Spoon turkey mixture into plate, spreading evenly. Spread batter evenly over turkey. Bake for 15-20 minutes, or until golden.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)