Rice & Turkey Casserole

Rice & Turkey Casserole

Rice & Turkey Casserole
The best part of this recipe is that you get two for the price of one -- that's turkey and rice rolled into one. Feel free to substitute chicken in place of the turkey.
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Makes:
4 - 6 servings

Ingredients
1/2 cup slivered almonds
1 tsp. salt
1 cup long-grain white rice
1/4 cup of turkey fat or butter
1 rib celery
1/2 lb. fresh mushrooms, sliced
1/4 cup of all-purpose flour
1 cup of turkey broth or chicken stock
1 cup of whole milk
1/2 tsp. dried tarragon
3 to 4 cups cubed cooked turkey or chicken
4 oz. chopped pimento
1/2 tsp. freshly ground black pepper, or to taste

Methods/steps
Put the almonds in a toaster oven or regular oven and bake at 350 degrees until they are golden brown for about 10 minutes. Butter a casserole dish (such as an 8-8-inch square baking pan). Put 2 cups of water on to boil with 1 tsp. salt. When it boils, add rice, cover, reduce heat and simmer about 15 minutes. Turn the heat off and let sit for 20 minutes. Melt fat in a wide skillet over medium-high heat. Chop celery into small dice. Add to the fat along with the mushrooms. Increase heat to “high” and cook, stirring occasionally, until mushrooms begin to brown and all the liquid they give up has evaporated. Shake flour over skillet and stir to blend as evenly as possible with the vegetables. Add the broth in a slow stream. The flour will seize into a tight mass but keep adding liquid and stirring; it should relax. Add the milk, tarragon, turkey, pimento and pepper. Stir until the mixture boils, then remove from heat. Combine with rice in the prepared casserole; sprinkle with almonds and bake 15 minutes, or until heated through.
Additional Tips
Ready in 50 min

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