Creamy Creole Turkey Bake
- 2/3 cup chopped onion
- 2/3 cup chopped celery
- 1/3 cup chopped green pepper
- 1 clove garlic, minced
- 1 tablespoon margarine
- 1/4 pound fresh button mushrooms, cleaned and sliced
- 4 ounces light cream cheese, softened
- One 8-ounce can low-sodium stewed tomatoes, drained
- 1 1/2 teaspoons creole seasoning *
- 4 ounces fettuccine, cooked according to package directions
- 2 cups cooked turkey, cut into 1/2-inch cubes
- vegetable cooking spray
- 1/4 cup grated Parmesan cheese
In medium non-stick skillet, over medium-high heat, saute onion, celery, green pepper and garlic in margarine 4 to 5 minutes or until vegetables are crisp-tender. Add mushrooms and saute 2 minutes. Remove from heat.
In medium bowl blend cream cheese, tomatoes, and creole seasoning. Fold in vegetable mixture, drained fettuccine and turkey.
Pour mixture into 9-inch square dish, sprayed with vegetable cooking spray. Sprinkle cheese over top and bake in a preheated 325 degree F oven for 25-30 minutes or until bubbly.
NOTE: Substitute ready-made Creole seasoning with the following homemade recipe: 1 teaspoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon freshly ground black pepper, dash ground cayenne pepper, 1/4 teaspoon paprika. Combine all seasonings and mix to blend thoroughly. Pour into a small jar with cover; seal tightly.
Recipe reprinted by permission of National Turkey Federation. All rights reserved.
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