Dear Jeanne: The enclosed recipe sounds good, but rather high in fat. Can you please slim it down for me? Thank you.
- Dana Steurmer, MilwaukeeDear Dana: I found a reduced-sodium stuffing mix and used water for moisture instead of margarine. Non-fat milk and light sour cream reduced the fat even further. I debated about whether or not to use the french-fried onions and, since they impart such a distinctive flavor, decided to leave them in the recipe but reduce the amount called for by half. This casserole is a delicious one-dish meal, and a good way to use up leftovers.
Each serving contains approximately:
Original recipe: 450 calories; 51 mg cholesterol; 24 gm fat; 855 mg sodium.
Revised recipe: 309 calories; 44 mg cholesterol; 10 gm fat; 716 mg sodium.
CREAMY TURKEY AND BROCCOLI
1 (6-ounce) package stuffing mix, plus ingredients to prepare stuffing
1 (2.8-ounce) can french-fried onions, divided
1 (10-ounce) package frozen broccoli spears, thawed and drained
1 (11/4-ounce) package cheese-sauce mix
1 1/4 cups milk
1/2 cup sour cream
2 cups (10 ounces) cubed, cooked turkey or chicken
Preheat oven to 350 F. In medium saucepan, prepare stuffing mix according to package directions; stir in half the french-fried onions. Spread stuffing over bottom of greased 9-inch round baking dish. Arrange broccoli spears over stuffing, with florets around edge of dish.
In medium saucepan, prepare cheese-sauce mix according to package directions using the milk. Remove from heat; stir in sour cream and turkey or chicken. Pour turkey mixture over broccoli stalks and bake, covered, in preheated oven until heated through, about 30 minutes. Sprinkle remaining half of french-fried onions over turkey and bake, uncovered, until onions are golden brown, about 5 minutes more. Makes 6 servings.
`DELICIOUS' CREAMY TURKEY AND BROCCOLI
1 (6-ounce) package reduced-sodium stuffing mix
2 cups water
1/2 can (about 2/3 cup) french-fried onions, divided
1 (10-ounce) package frozen broccoli spears, thawed and drained
1 (1 1/4-ounce) package cheese-sauce mix
1 cup non-fat milk
1/2 cup light sour cream
10 ounces cooked and skinned turkey or chicken, cubed (2 cups)
Preheat oven to 350 F. Spray a 9-inch round baking dish with a non-stick vegetable coating; set aside. In a medium saucepan, combine the 2 cups water and seasoning packet from the stuffing mix. Bring to a boil, reduce heat to low, cover and simmer five minutes. Stir in stuffing, cover and remove from heat. Let stand five minutes, then fluff with a fork. Stir in about 1/3 cup of the french-fried onions and spread mixture over bottom of prepared pan. Arrange broccoli spears over stuffing with florets around edge of dish.
In a medium saucepan, place cheese-sauce mix. Gradually stir in milk and cook over medium heat, stirring constantly, until sauce thickens. Remove from heat and stir in light sour cream and turkey or chicken meat. Pour sauce mixture over broccoli and bake, covered, until heated through, about 30 minutes. Sprinkle remaining 1/3 cup onions over top and bake, uncovered, until onions are a golden brown, about five minutes more. Makes six servings.