Baked turkey and rice

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

Similar recipes