Looking for a creative way to use those Thanksgiving leftovers? Instead of the traditional turkey sandwich, try this delicious breakfast recipe! This recipe is an easy way to keep those turkey leftovers a part of your meal plan all week long for National Turkey Lover's Month.
Vegetable Stuffed Turkey Cups
1 Nutritional Supplement
1 portion Turkey Breast, fresh
1/8 cup Corn
1/8 medium White Onion, thinly chopped
1/2 cup Celery, finely chopped
1 cup Mushrooms, diced
1 MWLC Cream of Chicken Soup Nutritional Supplement, dry
1/2 clove Garlic, minced
1 tsp. Sage
1 Tbsp. Poultry Seasoning Mrs. Dash, to taste
Ground Black Pepper, to taste
Unflavored Cooking Spray
Spray the bottom of a medium skillet with unflavored cooking spray. Place the mushrooms, corn, celery, and onion in the skillet. Next, over medium heat, cook them for 4-5 minutes, or until softened.
In small non-stick skillet, spray unflavored cooking spray and add the chopped turkey breast. Stir and cook the turkey for 5 minutes or until turkey is thoroughly cooked. Mix all the seasonings, the supplement, turkey, vegetables, and starch together in a medium bowl. Add enough water to moisten, but not too much.
Spray muffin tin with unflavored cooking spray and place the mixture filling each tin 3/4 way full. Bake at 350 degrees for at least 15 minutes. Enjoy!
(Not recommended to make less than 4 servings. This recipe is for 1 serving.)