Yield: 12 Servings
|1½ cup||Turkey broth|
|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