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Low-Fat Turkey & Dressing Casserole With Mushroom Gravy

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 MSG
1 teaspoon sage
1 onion, chopped
2 qt. soft bread cubes

Preheat oven to 350 F. Slice turkey breast in 1" 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. Makes 8
servings.



Mushroom Gravy

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. Makes 4 servings.

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