Ingredients
- 8 tacos
- 4 peppercorns (whole)
- 1 onion (chopped)
- 1 turkey (ground)
- 1 clove garlic (minced)
- 1 egg (slightly beaten)
- 6 oz tomato paste
- 1/2 cup yogurt (unflavored)
- 1/2 cup cooking wine (white)
- 3/8 cup milk
- 1/4 cup turkey misture taco shel l (into)
- 4 oz mushrooms (sliced drained)
- 1 tablespoon butter
- 1 tablespoon flour
- 1 teaspoon pickling spices
- 3/4 teaspoon salt
- 1 tablespoon parsley (chopped)
- 1 dash nutmeg (ground)
- 1/8 teaspoon garlic powder
Cream Sauce: In small saucepan, melt butter; stir in flour and salt. Gradually add milk, st irring continuously. Cook over low heat until thickened. Remove from heat. I n small bowl, combine egg,yogurt, and nutmeg. Stir into hot mixture. Return t o heat and cook over low heat for 1 minute, stirring continuously.
