Baked turkey and rice
6 Servings
Ingredients
| Quantity | 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 |
| Few sprigs parsley; chopped | ||
| 1 | teaspoon | Instant minced onion |
| ⅛ | teaspoon | Powdered sage |
| 1 | cup | Grated sharp cheddar cheese |
| 2 | cups | Diced cooked turkey |
| Salt and pepper | ||
| Paprika | ||
Directions
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