| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Rice, Turkey, Casseroles | 12 | Servings | |
INGREDIENTS
| 1/2 | c | Margarine |
| 1/2 | c | Flour |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 1/2 | c | Turkey broth |
| 2 | c | Milk |
| 3 | c | Turkey; cooked, cut-up |
| 8 | oz | Canned mushrooms |
| 1/2 | c | Green bell pepper; chopped |
| 2 | oz | Pimiento; sliced, drained |
| 1/3 | c | Pecan pieces |
| 3 | c | Cooked long-grain & wild rice mix; cooked according to package directions |
| Hot pepper sauce; to taste |
INSTRUCTIONS
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 1/4 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@earthlink.net> on Dec 30, 1997
A Message from our Provider:
“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”