Title: Turkey Corn-Muffin-Wiches
Categories: Leftover, Turkey
Yield: 15 Servings

17 oz Corn muffin mix
4 Whole egg whites, slightly
-beaten
2/3 c Skim milk
4 c Turkey light meat, skinless,
-cooked and cubed
1 c Onions, chopped
1 c Red and green bell peppers,
-chopped
1/2 ts Sage

Preheat oven to 400. Prepare 15 muffin pans with cooking spray; set aside.
Empty packages of corn muffin mixes into a mixing bowl. Add egg whites and
milk. Mix well using a fork. Stir in turkey, onions, bell peppers, and
sage. Spoon batter into prepared pans. Bake 15 minutes. Cool 5 minutes.

Per serving: 199 Calories; 4g Fat (19% calories from fat); 13g Protein; 26g
Carbohydrate; 26mg Cholesterol; 318mg Sodium

Serving Ideas : Serve warm or cold.

NOTES : These muffin-wiches can be prepared in advance and stored in an
airtight plastic bag in the freezer for up to two months. Pop into the
microwave to reheat for about 2 minutes.
Recipe by: Honeysuckle White Turkey Posted to Digest eat-lf.v097.n074 by
matejka@bga.com (Anita A. Matejka) on Mar 19, 1997