Instructions: Turkey meatballs: Pour the oil into a small skillet on medium heat and fry the onion and garlic for 2 minutes. Put the ground turkey in a large bowl, add the cooked onions and garlic, the matzo meal, egg substitute and seasonings and mix well. Use 1/4 cup of the mixture to make each meatball.

Set aside.

Sauce: In a small Dutch oven mix the V-8 juice, water and grape jelly and bring to the boil. Add the meatballs and the mushrooms and simmer for 20 minutes. Remove from the heat and bring to a boil to thicken and clear, about 30 seconds. Season with sage and cumin and keep warm.

Pasta: Cook the fettuccine according to package directions, drain, transfer to a large warm bowl and toss with the uncooked greens.

To serve: Make a fettuccine nest on each individual plate, nestle in 3 each of the turkey meatballs and 3 or 4 mushrooms, and ladle 1/2 cup of the sauce over the top.

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