Zesty Turkey Pot Pie
Makes 6 servings
|1||tablespoon vegetable oil|
|1||small onion, finely chopped|
|1||jalapeño pepper,* seeded and minced|
|1||pound ground turkey|
|1||package (16 ounces) frozen mixed vegetables|
|1/2||teaspoon dried thyme|
|1/2||teaspoon black pepper|
|2||cans (10-3/4 ounces each) condensed cream of golden mushroom soup|
|1||package (11 ounces) refrigerated breadsticks (12 breadsticks)|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Preheat oven to 350°F.
- Heat oil in large skillet over medium heat. Add onion and jalapeño pepper; cook and stir 5 minutes or until tender. Add turkey; cook, stirring to break up meat.
- Stir in vegetables, thyme and black pepper. Cook 5 minutes or until vegetables are thawed. Stir in soup. Cook 5 to 10 minutes or until mixture is heated through. Spoon turkey mixture into greased 13X9-inch casserole.
- Pull and stretch breadsticks to lengthen, pressing ends together if necessary to reach across baking dish. Arrange breadsticks in lattice pattern over turkey mixture, trimming ends. Bake 15 to 20 minutes or until breadsticks are golden brown.
The turkey mixture must be hot when it is spooned into the casserole to prevent breadstick bottoms from becoming gummy.
|Saturated Fat||4 g|
|Total Fat||15 g|
|Calories from Fat||33 %|
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