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Zesty Turkey Spaghetti Sauce

 Zesty Turkey Spaghetti Sauce
My sauce is good for you because it calls for lean cubed turkey instead of meatballs. For extra flavor, I add turkey pepperoni to the sauce, along with green pepper, onion and mushrooms. It's easy to prepare, and the seasonings can be modified to fit anyone's tastes.—Sue Yaeger, Boone, Iowa
5 ServingsPrep: 5 min. Cook: 70 min.


  • 1 pound uncooked turkey breast tenderloin, cubed
  • 1 medium green pepper, cut into 3/4-inch pieces
  • 1 medium onion, cut into wedges
  • 2/3 cup sliced fresh mushrooms
  • 1 tablespoon canola oil
  • 1 jar (15-1/2 ounces) meatless spaghetti sauce
  • 1 cup sliced turkey pepperoni, halved
  • 1/2 cup dry red wine or chicken broth
  • 1 tablespoon tomato paste
  • 10 ounces uncooked vermicelli


  • In a Dutch oven or large kettle, saute the turkey, green pepper,
  • onion and mushrooms in oil until vegetables are tender. Stir in the
  • spaghetti sauce, pepperoni, wine or broth and tomato paste. Bring to
  • a boil. Reduce heat; cover and simmer for 45 minutes. Uncover;
  • simmer 15-20 minutes longer or until thickened. Meanwhile, cook
  • vermicelli according to package directions; drain. Serve with sauce.
  • Yield: 5 servings.
Nutritional Facts: One serving (1 cup sauce with 1 cup vermicelli) equals 428 calories, 6 g fat (1 g saturated fat), 77 mg cholesterol, 752 mg sodium, 54 g carbohydrate, 5 g fiber, 37 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 2-1/2 starch.

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Zesty Turkey Spaghetti Sauce (continued)

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