Turkey Meatball Stroganoff

• 1 lb. ground meat of lean, white, skinned turkey
• 1/2 c. crushed seasoned stuffing cubes
• 1/2 tsp. garlic powder
• 1/2 c. chopped onions
• 2 Tbsp. fat-free chicken broth
• 1 tsp. minced garlic
• 2 (8 oz.) cans rinsed and drained mushroom pieces
• 2 to 3 Tbsp. flour
• 3 envelopes instant chicken broth and seasoning mix
• 1 1/2 c. water
• 2 Tbsp. ketchup
• 1 c. fat-free sour cream
• 4 c. hot cooked linguine

1. Combine turkey, crushed seasoning cubes and garlic powder. Form into balls.
2. Spray skillet with cooking spray.
3. Brown turkey balls on all sides.
4. Remove and drain on paper towels.
5. Cook onions in 2 tablespoons chicken broth until tender.
6. Add minced garlic, mushrooms and flour.
7. Stir in broth mix, ketchup and water.
8. Boil.
9. Return turkey balls to skillet and heat but do not boil.
10. Simmer uncovered about 15 to 20 minutes.
11. Stir in sour cream but do not boil.
12. Serve turkey balls and sauce over cooked linguine.

ground meat, cubes, garlic powder, onions, chicken broth, garlic, mushroom pieces, flour, chicken broth, water, ketchup, sour cream, hot cooked linguine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=267855 (may not work)