Baked Turkey Chiles Rellenos
INGREDIENTS:
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
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.)
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.)