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Turkey-Asparagus Brunch Bake

brunches & entertaining, main dishes, turkey

1 pound fresh asparagus
--or 10-ounce package frozen
--cut asparagus
12 ounces ground raw turkey
1 cup chopped onion
1/2 cup chopped red sweet pepper
nonstick spray coating
2 cups thawed frozen egg product; thawed
--or refrigerated egg product
2 cups skim milk
1 cup all-purpose flour
1/4 cup grated parmesan cheese
1 teaspoon lemon pepper
3/4 teaspoons dried tarragon; crushed
3/4 cups shredded swiss cheese
--3 ounces
steamed fresh asparagus spears; optional
lemon slices; optional
fresh red sweet pepper cutouts; optional

For fresh asparagus, wash and scrape off scales. Break off woody bases where spears snap easily. Reserve a few spears for garnish, if desired. Cut remaining asparagus into 1 1/2-inch pieces; cook, covered, in a small amount of boiling water for 7 to 9 minutes or till crisp-tender. Drain and set aside. (Follow the package directions for cooking frozen asparagus. Drain; set aside.)

Cook turkey, onion, and sweet pepper in a large skillet till vegetables are just tender and no pink remains in turkey. Remove from heat; drain. Set aside. Spray bottom and sides of a 3-quart rectangular baking dish with nonstick coating. Arrange turkey mixture in dish; top with cooked asparagus.

Combine egg product, milk, flour, Parmesan cheese, lemon pepper, tarragon, and 3/4 teaspoon salt in a blender container. Cover; blend for 20 seconds.*

To make ahead: Prepare as directed to the *. Pour egg mixture into a bowl or pitcher; cover and chill. Cover and chill turkey and asparagus in baking dish. At serving time, stir egg mixture well and pour over turkey and asparagus. Bake, uncovered, in a 425F oven for 30 minutes or till a knife inserted near center comes out clean. Sprinkle with Swiss cheese; bake 3 to 5 minutes longer or till cheese is melted.

To bake immediately after mixing: Pour egg mixture over turkey and asparagus. Bake, uncovered, in a 425F oven for 20 minutes or till a knife inserted near the center comes out clean. Sprinkle with Swiss cheese. Bake 3 to 5 minutes longer or till cheese is melted.

If desired, garnish with steamed asparagus spears, lemon slices, and sweet pepper cutouts. Serve immediately.

Makes 10 servings.

Nutrition facts per serving: 202 cal., 9 g total fat (3 g sat. fat), 24 mg cholesterol, 428 mg sodium, 16 g carbohydrate., 1 g dietary fiber, 15 g pro. Daily Value: 19% vitamin. A, 31% vitamin. C, 27% calcium, 12% iron.

Busted by Gail Shermeyer <>.

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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 10 servings

Preparation Time: 0:00

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