FBD

Turkey Rice Casserole

Cubed turkey with rice, mushrooms, celery, and tarragon in a creamy broth sauce, topped with toasted almonds.

AmericanTurkeyIntermediate35 minBy Northstar

Ingredients

Servings
6
  • 0.5 cup slivered almonds
  • 1 cup long-grain white rice
  • 2 cup water
  • 0.3 cup turkey fat, butter, or margarine
  • 1 rib celery, finely diced
  • 0.5 lb fresh mushrooms, sliced
  • 0.3 cup all-purpose flour
  • 1 cup turkey broth or chicken stock
  • 1 cup whole milk
  • 0.5 tsp dried tarragon
  • 3 0.5 cup cooked turkey or chicken, cubed
  • 4 oz canned pimento, chopped
  • 0.5 tsp freshly ground black pepper

Instructions

  1. 1

    Toast almonds in oven at 350°F for about 10 minutes until golden. Butter a casserole dish.

  2. 2

    Boil rice in 2 cups salted water; cover, reduce heat, simmer 15 minutes. Turn off heat and let sit 20 minutes.

  3. 3

    Melt fat in a wide skillet over high heat. Add celery and mushrooms; cook until mushrooms brown and liquid evaporates.

  4. 4

    Shake flour over skillet and stir to blend. Add broth slowly, stirring; add milk, tarragon, turkey, pimento, and pepper. Stir until mixture boils.

  5. 5

    Combine with rice in prepared casserole, sprinkle with almonds, and bake at 350°F for 15 minutes until heated through.

Tags

comfort foodturkeymushroomscasserolericealmondstarragon