- Ingredients
- 2 tsp (10 ml) Canola Oil
- 1 Onion, finely chopped
- 8 fresh Mushrooms, sliced
- 1/2 lb (250 g) cooked Turkey Breast, cut into bite size pieces
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- 1/2 cup (125 mL) fat free Sour Cream
- 2 tbsp (30 mL) Sherry
- 1/4 tsp (1 mL) Pepper
- Ground Nutmeg for garnish
- Directions
- In a wok or large skillet heat canola oil. Add onion and mushrooms and sauté until soft. Add turkey and heat through, about 2-3 minutes.
In a small bowl, mix together sour cream and sherry until smooth. Stir into turkey mixture. Heat but do not allow to boil. Add pepper. Garnish with nutmeg. Serve over whole wheat pasta.
- Tip
- Recipe courtesy of www.canolainfo.org
