We brought home just enough of the leftover turkey to make this dish so it was infused with a hint of smokiness.
Smoked turkey in a cooking bag (recipes at the links) |
Recipe below
TURKEY AND RICE BAKE
Serves 6
1 C long-grain rice
3 Tbsp butter, melted
1 can condensed onion soup
1 1/3 C water
½ C chopped bell pepper
½ C diced celery
10 oz boned turkey (can use canned)
3 oz mushrooms
2 slices yellow cheese, halved diagonally
Sliced ripe olives
Preheat oven to 350o. Brown rice in butter in a
large skillet over medium heat, stirring occasionally. Blend in onion soup and
water, cover, and cook 10 minutes. Add bell pepper and celery, and cook covered
10-15 minutes longer or until rice is tender, stirring occasionally. Add turkey
and mushrooms, and mix well. Transfer mixture into a greased 1 ½ quart
casserole, and bake 15-20 minutes or until heated through. Remove casserole
from oven, top with cheese slices in a pinwheel design, and return to oven just
until cheese begins to melt. Garnish with olives.
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