Turkey rice casserole
Turkey rice casserole recipe in the casserole category
Recipe ingredients:
- 1/2 cup, about 4 ounce, slivered almonds
- 1 teaspoon salt
- 1 cup long grain white rice
- 1/4 cup turkey fat, butter or margarine
- 1 rib celery
- 1/2 pound fresh mushrooms, sliced
- 1/4 cup all-purpose flour
- 1 cup turkey broth or chicken stock
- 1 cup whole milk
- 1/2 teaspoon dried tarragon
- 3 to 4 cups cubed cooked turkey or chicken
- 4 ounces chopped pimento
- 1/2 teaspoon freshly ground black pepper, or to taste
Recipe method:
- Put the almonds in a toaster oven or regular oven and bake at 350 degrees F until they are golden brown, about 10 minutes.
- Butter a casserole dish, such as an 8 x 8 inch square baking pan.
- Put 2 cups of water on to boil with 1 teaspoon 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.
- 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.
- You may add cheese and/or breadcrumbs to the almond topping if desired.
Tags: turkey, rice, recipe, casserole, recipes, cooking