Filling:
\n1 tsp. olive oil
\n2 onions, thinly sliced (2 C.)
\n2 cloves garlic, minced (2 tsp.)
\n1 T. chopped fresh thyme or 1 tsp. dried thyme leaves
\n3 T. all-purpose white flour
\n1 1\/2 C. defatted reduced-sodium chicken broth
\n3\/4 C. fresh apple cider
\n2 1\/2 C. diced cooked turkey or chicken
\n1\/2 lb. turkey kielbasa, sliced 1\/4-inch thick (1 1\/2 C.)
\n1 lb. sauerkraut (2 C.), rinsed and squeezed dry
\n2 T. grainy mustard
\nSalt & freshly ground black pepper to taste<\/p>\n
Topping:
\n2 large egg whites
\n1\/4 C. low-fat milk
\n1\/4 tsp. salt
\n1 loaf unsliced seeded rye bread (1 lb.), crust trimmed, cubed (8 C.)<\/p>\n
To Make Filling: Preheat oven to 350\u00ef\u00bf\u00bdF. In a large skillet or Dutch oven, heat oil over medium heat. Add onions and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add garlic and thyme and cook until fragrant, about 1 minute more. Add flour and cook, stirring constantly, until the flour starts to turn golden, about 2 minutes. Stir in chicken broth and cider and bring to a simmer, stirring constantly, until the sauce thickens, about 5 minutes. Remove from the heat and add turkey or chicken, turkey kielbasa, sauerkraut and mustard; season with salt and pepper. Transfer to a deep 10-inch pie pan or other 2-quart baking dish and set aside. To Make Topping: In a large bowl, whisk together egg whites, milk and salt. Add bread cubes and toss to coat. Scatter over the top of the filling. Set the baking dish on a baking sheet and bake for 25 to 30 minutes, or until the topping is golden and the filling is bubbling.<\/p>\n
Yield: 6 servings
\nCalories: 430
\nFat: 8g
\nFiber: 8g<\/p>\n","protected":false},"excerpt":{"rendered":"
Filling: 1 tsp. olive oil 2 onions, thinly sliced (2 C.) 2 cloves garlic, minced (2 tsp.) 1 T. chopped fresh thyme or 1 tsp. dried thyme leaves 3 T. all-purpose white flour 1 1\/2 C. defatted reduced-sodium chicken broth 3\/4 C. fresh apple cider 2 1\/2 C. diced cooked turkey or chicken 1\/2 lb. turkey kielbasa, sliced 1\/4-inch thick (1 1\/2 C.) 1 lb. sauerkraut (2 C.), rinsed and squeezed dry 2 T. grainy mustard Salt & freshly ground…<\/p>\n