Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Margarine |
| ½ cup | Flour |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1½ cup | Turkey broth |
| 2 cups | Milk |
| 3 cups | Turkey; cooked, cut-up |
| 8 ounces | Canned mushrooms |
| ½ cup | Green bell pepper; chopped |
| 2 ounces | Pimiento; sliced, drained |
| ⅓ cup | Pecan pieces |
| 3 cups | Cooked long-grain & wild rice mix; cooked according to package directions |
| \N \N | Hot pepper sauce; to taste |
Heat margarine until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in chicken broth and milk. Heat to boiling STIRRING CONSTANTLY. Boil and stir 1 minute (liquid will thicken). Remove from heat. Stir in remaining ingredients. Pour into ungreased baking dish(s) . Cook uncovered in 350 degree oven until hot an bubbly 40-45 minutes. Less time if making two small dishes.
NOTES : Made this with leftover turkey meat and broth. Made two smaller casseroles. Original recipe called for slivered almonds instead of pecans, chicken broth instead of turkey broth, and ¼ cup more milk. .
Recipe by: Lou Parris (adapted from Betty Crocker's Christmas Cookbook Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou Parris <lbparris@...> on Dec 30, 1997