YIELD Makes 8 servings
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INGREDIENTS
2 cans (about 14-1/2 ounces each) fat-free reduced-sodium chicken broth 1 medium onion, diced 1‑1/4 pounds turkey tenderloins, cut into 3/4-inch pieces 3 cups diced red potatoes 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary 1/4 teaspoon salt 1/8 teaspoon black pepper 1 bag (16 ounces) frozen mixed vegetables 1 bag (10 ounces) frozen mixed vegetables 1/3 cup fat-free (skim) milk plus additional if necessary 3 tablespoons cornstarch 1 package (8 ounces) refrigerated reduced-fat crescent rollsPREPARATION:
- Bring broth to a boil in large saucepan. Add onion; reduce heat and simmer 3 minutes. Add turkey; return to a boil. Reduce heat; cover and simmer 7 to 9 minutes or until turkey is no longer pink. With slotted spoon, transfer turkey to 13X9-inch baking dish.
- Return broth to a boil. Add potatoes, rosemary, salt and pepper; simmer 2 minutes. Return to a boil; stir in mixed vegetables. Simmer, covered, 7 to 8 minutes or until potatoes are tender. With slotted spoon remove vegetables to colander set over bowl; reserve broth. Transfer vegetables to baking dish with turkey.
- Preheat oven to 375°F. Blend 1/3 cup milk and cornstarch in small bowl until smooth; set aside. Add enough additional milk to reserved broth to equal 3 cups. Heat in large saucepan over medium-high heat. Whisk in cornstarch mixture, stirring constantly until mixture comes to a boil. Boil 1 minute; remove from heat. Pour over turkey-vegetable mixture in baking dish.
- Roll out crescent roll dough and separate at perforations; arrange dough pieces decoratively over top of turkey-vegetable mixture. Bake 13 to 15 minutes or until crust is golden brown.