Recipe: Low-Fat Turkey and Dressing Casserole with Mushroom Gravy

Low-Fat Turkey and Dressing Casserole with Mushroom Gravy
rec.food.recipes/Dancer/1999
Makes 8 servings

2 pounds cooked turkey breast
3/4 cup fat free butter, melted
1/4 teaspoon white pepper
3/4 cup lite skimmed evaporated milk
2 celery ribs, chopped
1 teaspoon Accent
1 teaspoon sage
1 onion, chopped
2 qt. soft bread cubes
Mushroom Gravy Recipe follows

Preheat oven to 350F. Slice turkey breast in 1-inch slices and set aside.

In large bowl, combine all ingredients, except turkey and gravy. Mix well.

In large shallow nonstick baking dish, place a layer of dressing, a layer of turkey, then gravy. Repeat until all ingredients are used.

Bake for 45 minutes. Serve hot.

Mushroom Gravy
Makes 4 servings

1 cup lite evaporated milk
2 Tablespoons flour
2 cups fresh sliced mushrooms
1 garlic clove, minced
1/2 cup fat free chicken broth
1 Tablespoon red cooking sherry
1 Tablespoon butter buds

In blender, combine milk and flour. Mix on high for 1 minute; set aside.

In nonstick skillet over high heat, saute mushrooms, and garlic in chicken broth for 5 minutes.

Add wine and butter buds to sauce. Use wire whisk to prevent lumping. Reduce heat to medium and simmer for two minutes; stir constantly.

Gradually pour milk mixture into mushroom mixture. Continue to simmer until gravy has thickened; stir constantly. Serve immediately.