Title: Baked Turkey and Rice
Categories: None
Yield: 6 Servings

1 c Uncooked rice
1/4 c Butter or margarine
1/4 c Flour
1 1/4 c Turkey or chicken stock
1/2 c Sauterne or other white wine
1 cn (3 0z.) mushrooms; undrained
Few sprigs parsley; chopped
1 ts Instant minced onion
1/8 ts Powdered sage
1 c Grated sharp cheddar cheese
2 c Diced cooked turkey
Salt and pepper
Paprika

Here's a favorite recipe for using "leftover" turkey that's been in my
repertoire since the 1959 issue of WOMEN'S DAY, where it first appeared:

Cook the rice as usual. Make a sauce with next 4 ingredients. Add
mushrooms, parsley, onion, sage, and half the cheese. Stir until cheese is
melted. Stir in rice and turkey; season with salt and pepper to taste. Put
in shallow baking dish, and sprinkle remaining cheese and paprika on top.
Bake in 374-degree oven about 30 minutes. (Good with zucchini, sliced
tomatoes, apple crunch/crisp.)

Posted to FOODWINE Digest by "Joanne L. Schweikj"
on Dec 2, 1997