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 or canned 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"
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