Cook mushrooms, carrots and red pepper in margarine or butter in skillet over medium heat until tender-crisp. Stir in flour and tarragon; cook for 1 minute.
Slowly stir in milk; cook and stir until mixture thickens and begins to boil. Add turkey; heat through.
Cut toast slices into quarters; top with asparagus or broccoli and turkey mixture. Serve immediately.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.