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.
Ingredients
- 1/2 cup(s) slivered almonds
- 1 teaspoon(s) salt
- 1 cup(s) long grain white rice
- 1/4 cup(s) turkey fat or butter
- 1 celery rib
- 8 ounce(s) fresh mushrooms, sliced
- 1/4 cup(s) all-purpose flour
- 1 cup(s) turkey broth or chicken stock
- 1 cup(s) whole milk
- 2/25 ounce(s) dried tarragon
- 4 cup(s) cubed cooked turkey or chicken (3-4 cups)
- 8 ounce(s) chopped pimento
- 1/2 teaspoon(s) freshly ground black pepper, or to taste
Instructions
- 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 tbs 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.
- Ready in 50 min.
Nutrition
Calories: 1882.08kcalCarbohydrates: 203.36gProtein: 65.71gFat: 88.5gSaturated Fat: 21.8gCholesterol: 116.68mgSodium: 4953.68mgFiber: 17.11gSugar: 19.68g
Tried this recipe?Let us know how it was!