Turkey Rice Casserole Recipe

Turkey Rice Casserole Recipe

Ingredients

• 1/2 cup (about 4 ounce) slivered almonds
• 1 teaspoon salt
• 1 cup long-grain white rice
• 1/4 cup turkey fat, butter or margarine
• 1 rib celery
• 1/2 pound fresh mushrooms, sliced
• 1/4 cup all-purpose flour
• 1 cup turkey broth or chicken stock
• 1 cup whole milk
• 1/2 teaspoon dried tarragon
• 3 to 4 cups cubed cooked turkey or chicken
• 4 ounces chopped pimento
• 1/2 teaspoon freshly ground black pepper, or to taste

Method

1. Put the almonds in a toaster oven or regular oven and bake at 350 degrees F until they are golden brown (about 10 minutes)
2. Butter a casserole dish (such as an 8-8-inch square baking pan)
3. Put 2 cups of water on to boil with 1 teaspoon salt
4. When it boils, add rice, cover, reduce heat and simmer about 15 minutes
5. Turn the heat off and let sit for 20 minutes
6. Melt fat in a wide skillet over medium-high heat
7. Chop celery into small dice
8. Add to the fat along with the mushrooms
9. Increase heat to high and cook, stirring occasionally, until mushrooms begin to brown and all the liquid they give up has evaporated
10. Shake flour over skillet and stir to blend as evenly as possible with the vegetables
11. Add the broth in a slow stream
12. The flour will seize into a tight mass but keep adding liquid and stirring; it should relax
13. Add the milk, tarragon, turkey, pimento and pepper
14. Stir until the mixture boils, then remove from heat
15. Combine with rice in the prepared casserole, sprinkle with almonds and bake 15 minutes, or until heated through
16. You may add cheese and/or breadcrumbs to the almond topping if desired

Serves 4 to 6

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