| 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
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“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”