Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Uncooked rice |
| ¼ cup | Butter or margarine |
| ¼ cup | Flour |
| 1¼ cup | Turkey or chicken stock |
| ½ cup | Sauterne or other white wine |
| 1 can | (3 0z.) mushrooms; undrained |
| \N \N | Few sprigs parsley; chopped |
| 1 teaspoon | Instant minced onion |
| ⅛ teaspoon | Powdered sage |
| 1 cup | Grated sharp cheddar cheese |
| 2 cups | Diced cooked turkey |
| \N \N | Salt and pepper |
| \N \N | Paprika |
Here's a favorite recipe for using "leftover" turkey that's been in my repertoire since the 1959 issue of WOMEN'S DAY, where it first appeared: Cook the rice as usual. Make a sauce with next 4 ingredients. Add mushrooms, parsley, onion, sage, and half the cheese. Stir until cheese is melted. Stir in rice and turkey; season with salt and pepper to taste. Put in shallow baking dish, and sprinkle remaining cheese and paprika on top.
Bake in 374-degree oven about 30 minutes. (Good with zucchini, sliced tomatoes, apple crunch/crisp.)
Posted to FOODWINE Digest by "Joanne L. Schweikj" <SCHWEIKJ@...> on Dec 2, 1997