Yield: 8 Prep Time: 30 minutes Ethnicity: Italian   Meal Type: Appetizer, Main Course, Entrée   Occasion: New Year's, Father's Day, Mother's Day   Preparation Method: Saute, Combine   Product Type: Cooked Turkey

Ingredients

3 Tablespoons olive oil

1 Pound assorted fresh mushrooms, cleaned & sliced (shiitake, crimini, or button)

1 Tablespoon fresh tarragon, minced

1/4 Teaspoon black pepper

1 Teaspoon salt, divided

2 Cups COOKED TURKEY, cubed

2 Cups whole milk

1 Cup yellow cornmeal

1/2 Cup Parmesan cheese, freshly grated

fresh tarragon leaves for garnish

In a 12-inch skillet over medium-high heat, in hot olive oil, saute mushrooms, minced tarragon, pepper, and 1/2 teaspoon salt until mushrooms are golden brown, about 10 minutes. Add cubed turkey and 1/3 cup water, stirring to loosen all browned bits from the bottom of the skillet. Keep warm. Meanwhile, in a 3-quart saucepan, place 1/2 teaspoon salt and 1-1/3 cups milk; gradually whisk in cornmeal until smooth. In a 2-quart saucepan, heat remaining 2/3 cup milk and 2 cups water to boiling over high heat; whisk into cornmeal mixture. Heat to boiling over medium-high heat, whisking. Reduce heat to low. Cook while stirring, 5 minutes or until thick. Stir in Parmesan cheese. Serve polenta with turkey/mushroom mixture. Garnish each plate with a sprig of fresh tarragon leaves. Makes 8 appetizers or 4 main dish servings.

Recipe Source: Recipe by The National Turkey Federation

Nutrition Facts Calories 241   % Daily Value* Total Fat 11g 41% Cholesterol 39mg Sodium 443mg Total Carbohydrate 19g Protein 17g   *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4