Family Favorites...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 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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