© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 tsp margarine
1/2 c onion, chopped
1/4 lb mushrooms, chopped
2 tsp parsley, chopped
1/2 tsp salt
1/4 tsp pepper
1/4 tsp dry mustard
1/8 tsp nutmeg
1 tbsp cornstarch
1 c skim milk
1 tbsp margarine
1 lb TURKEY BREAST CUTLETS, cubed
1 Package (10 oz) frozen chopped spinach, cooked and drained
In small saucepan over medium heat, melt 2 teaspoons margarine. Saute onions and mushrooms until tender. Blend in seasonings.
Combine cornstarch and milk. Stir into vegetable mixture and cook until thickened. Keep warm.
In a medium skillet over medium-high heat, melt 1 tablespoon margarine. Quickly saute turkey cubes until no longer pink, sprinkling lightly with salt and pepper, if desired.
Stir in spinach and 1/2 cup of sauce, blending well.
Place 1/3 cup of mixture on unbrowned side of 8 Crepes . (Reserve remaining crepes for another use).
Roll up and place seam-side-down in a lightly greased 2-quart oblong baking dish. Cover with foil and cook at 350 degrees F for 10 to 15 minutes. Serve crepes topped with remaining sauce. * Nutrient analysis includes NTF recipe for crepes.
315 Total Calories
7 g Total Fat
20 % Daily Total Fat
72 g Cholesterol
536 mg Sodium
26 g Total Carbohydrates
37 g Protein