SOUTHERN TURKEY AND LENTIL CASSEROLE 4 slices bacon, cut into 1/2-inch pieces 2 medium carrots, chopped (1 cup) 1 medium onion, chopped (1/2 cup) 1 cup dried lentils, sorted and rinsed 1 can (15 to 16 ounces) black-eyed peas, rinsed and drained 1 can (14 1/2 ounces) stewed tomatoes with garlic, oregano and basil, undrained 1 can (14 1/2 ounces) chicken broth 1 1/2 cups 1/2-inch cubes cooked turkey or chicken 2 tablespoons chili sauce Chopped fresh parsley; if desired Heat oven to 350°F. Spray rectangular baking dish, 13 x 9 x 2 inches, with cooking spray.

Cook bacon, carrots, and onion in 10-inch nonstick skillet over medium heat 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in lentils. Cook 3 minutes, stirring occasionally.

Spoon mixture into baking dish. Stir in black-eyed peas, tomatoes, broth, turkey and chili sauce.

Cover and bake 60 to 70 minutes or until liquid is absorbed. Sprinkle with parsley. 

5 servings.

SUBSTITUTION: Ketchup can be used in place of the chili sauce for this delicious casserole.

TIME-SAVER: Freeze leftover cooked turkey for use in recipes. Cool the turkey completely, then package it in small measured amounts. Label and date the packages.

SERVE-WITH: Serve this southern-inspired casserole with thick slices of whole-grain bread and lots of fresh fruit.

1 Serving: Calories: 330 (Cal. from fat: 65), Fat: 7g (Saturated: 2g), Cholesterol: 40mg, Sodium: 90mg, Carbohydrate: 51g, Protein: 32g.

[Betty Crocker, Comfort Casseroles, January 2001]