Creamed Turkey Over Rice

Here’s a way to dress up that old favorite – creamed turkey.  This only took as long as it did to cook the rice; as your turkey is already cooked.  You can use any cooked poultry, or ham for that matter – a good way to use up holiday extras.   You can’t go wrong with simple – everyone will like this.                  

Creamed Turkey Over Rice

  1             Medium  Onion -- chopped

     ½       Cup  Celery -- chopped

     ¼       Cup  Butter

     ¼       Cup  Flour, All-purpose

  1 ½       Cups  Chicken Broth

  2            Cups  Turkey -- cooked, cubed

  1            Cup  Milk

     ½       Cup  Swiss Cheese -- cubed

  1             Tablespoon  Pimiento -- diced

     ½       Teaspoon  Salt

     ¼       Teaspoon  Pepper

     ¼       Teaspoon  Nutmeg

                 Hot Long Grain and Wild Rice

In skillet, sauté onion and celery in butter until tender.  Stir in flour until blended.

Gradually stir in broth.  Bring to a boil, boil and stir for 2 minutes.

Reduce heat; stir in turkey, milk, cheese, pimientos, salt, pepper and nutmeg.  Cook until cheese is melted and mixture is heated through.

Serve over cooked rice.

4 Servings 

  "Taste of Home Holiday Recipe Card Collection 2002"