Recipe For Cooking Turkey Rice Casserole

Toaster Oven Casseroles :: Poultry Casseroles

Turkey Rice Casserole

1/2 C. (about 4 oz.) slivered almonds
1 tea. salt
1 C. long-grain white rice
1/4 C. turkey fat, butter or margarine
1 rib celery
1/2 lb. fresh mushrooms, sliced
1/4 C. flour
1 C. turkey broth or chicken stock
1 C. whole milk
1/2 tea. dried tarragon
3 to 4 C. cubed cooked turkey or chicken
4 oz. chopped pimento
1/2 tea. freshly ground black pepper, or to taste

Put the almonds in a toaster oven or regular oven and bake at 350 degrees F until they are golden brown (about 10 min.). Butter a casserole dish (such as an 8-8-in. square baking pan).

Put 2 C. of water on to boil with 1 tea. salt. When it boils, add rice, cover, reduce heat and simmer about 15 min. Turn the heat off and let sit for 20 min.

Melt fat in a wide skillet over med.-high heat. Chop celery into sm. 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 min., or until heated through. You may add cheese and/or breadcrumbs to the almond topping if desired.

Serves 4 to 6.