Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Turkey and Rice Casserole




Source of Recipe


Frugal Friends in the Kitchen


List of Ingredients




2 medium onions -- chopped
Butter
1/2 pound sliced mushrooms
2 cups diced cold turkey
1/2 cup diced ham
1 cup crumbled leftover stuffing
2 tablespoons chopped parsley
1 Pinch thyme
Salt -- freshly ground
black pepper to taste
1 tablespoon curry powder
1 cup rice
2 cups hot turkey or chicken broth


Recipe



Saut� the onions in butter until just tender. Add the mushrooms, and
saut� for 2 minutes or so. Combine in a casserole with the turkey,
ham, stuffing, parsley, thyme, salt, and pepper.
Add an additional tablespoon of fat and the curry powder to the
skillet used for saut�ing the onions and lightly saut� the rice. Add
to
the casserole and pour in the hot broth. Place in a preheated 375�F.
oven to cook until rice is tender and the liquid is absorbed. Add more
heated broth if necessary to finish cooking the rice.

Yield: 4 - 6 servings