Instructions: 1. In a large nonstick skillet, melt margarine; add mushrooms, broccoli, carrots, and scallions. Cook, stirring frequently, 2-3 minutes until just tender. Add turkey; stir to combine.

2. Sprinkle flour, dry mustard, and thyme over vegetables; cook 1 minute. Whisk in broth; bring to a boil. Reduce heat to low and simmer 4-5 minutes, until liquid thickens.

3. Preheat oven to 350F. In a medium bowl, combine milk, egg white, Dijon mustard, and baking mix; mix until batter is thoroughly combined.

4. Spray an 8" pie plate with nonstick spray. Spoon turkey mixture into plate, spreading evenly. Spread batter evenly over turkey. Bake 15-20 minutes, or until golden.

NOTES :

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