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Turkey Stir-Fry

Try this skillet dish after the holidays when you have a lot of leftover turkey to up. The vegetables add fun color and crunch. I know your family will love it as much as mine does. —Kylene Konosky of Jermyn, Pennsylvania

4 ServingsPrep/Total Time: 20 min.

Ingredients

1-1/2 cups sliced fresh mushrooms
1 cup sliced celery
1/2 cup sliced onion
2 tablespoons canola oil
2 tablespoons cornstarch
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1 tablespoon reduced-sodium soy sauce
2 cups cubed cooked turkey breast
2 cups fresh snow peas
1/2 cup sliced water chestnuts
Hot cooked rice, optional

Directions

In a nonstick skillet, saute the mushrooms, celery and onion in oil
until tender. Combine the cornstarch, broth and soy sauce until
smooth; stir into vegetable mixture. Bring to a boil; cook and stir
for 1-2 minutes or until thickened.
Reduce heat to medium-low. Add the turkey, peas and water chestnuts;
cook until turkey is heated through and peas are tender. Serve over
rice if desired. Yield: 4 servings.

Nutrition Facts: One serving (1 cup turkey mixture, calculated without rice) equals 242 calories, 9 g fat (1 g saturated fat), 61 mg cholesterol, 687 mg sodium,

2 of 2

Turkey Stir-Fry (continued)

Nutrition Facts: 13 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer