Casserole of turkey with rice
I think I found this a few years ago in a newspaper, but I can't remember which one. This is how we use up some of the turkey leftovers...since we don't have any leftovers this year, I'll probably make a turkey breast next weekend, just so I can make this.
5 Tbsp. unsalted butter
2 med onions, chopped
1/2 lb mushrooms, sliced
2 c. cooked turkey
1/2 c. ham (optional)
1 c. crumbled bread stuffing
2 Tbsp. chopped parsley
1/4 tsp. dried thyme
1 Tbsp. curry powder
1 c. uncooked rice
2 c. hot chicken or turkey broth
Preheat oven to 375. In a skillet, melt 4 Tbsp of the butter and add onions, cook until golden. Add mushrooms and cook 2 to 3 minutes. Transfer vegetables to baking dish. Add turkey, ham, stuffing, parsley, thyme and stir well. In same skillet, melt remaining butter. Add curry powder and rice and cook until rice is translucent. Transfer rice to baking dish, stir in broth, and bake until the liquid is absorbed and rice is tender -- 25 to 30 minutes. Eat with other Thanksgiving leftovers, like green bean casserole and five cup salad.
5 Tbsp. unsalted butter
2 med onions, chopped
1/2 lb mushrooms, sliced
2 c. cooked turkey
1/2 c. ham (optional)
1 c. crumbled bread stuffing
2 Tbsp. chopped parsley
1/4 tsp. dried thyme
1 Tbsp. curry powder
1 c. uncooked rice
2 c. hot chicken or turkey broth
Preheat oven to 375. In a skillet, melt 4 Tbsp of the butter and add onions, cook until golden. Add mushrooms and cook 2 to 3 minutes. Transfer vegetables to baking dish. Add turkey, ham, stuffing, parsley, thyme and stir well. In same skillet, melt remaining butter. Add curry powder and rice and cook until rice is translucent. Transfer rice to baking dish, stir in broth, and bake until the liquid is absorbed and rice is tender -- 25 to 30 minutes. Eat with other Thanksgiving leftovers, like green bean casserole and five cup salad.
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