- 2 cups [500 mL] chicken broth
- 1/3 cup [80 mL] long grain rice
- 2 1/2 cups [625 mL] roasted turkey dices
- 1/3 cup [80 mL] celery dices
- 1/4 cup [60 mL] fresh or drained oil preserved sweet red pepper, chopped
- 2 beaten eggs
- Salt and pepper, to taste
- Pinch of poultry seasoning
Sauce
- 1/4 cup [60 mL] chopped onion
- 3 tablespons [45 g] butter
- 3 tablespons [26.25 g] flour
- Salt, to taste
- 1 cup [250 mL] chicken broth
- 1/2 cup [125 mL] milk
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- Preheat oven to 350°F [180°C].
- Bring chicken broth to a boil; add and boil rice for 10 minutes.
- Well mix in turkey and celery dices, chopped sweet pepper, beaten eggs, salt, pepper and poultry seasoning.
- Transfer into an oven-safe dish; bake into preheated oven for 45 to 50 minutes.
- Meanwhile, prepare sauce.
- To serve, coat rice with sauce.
Sauce
- Just melt chopped onion into hot, melted butter.
- Sprinkle with flour and salt.
- Pour in chicken broth and milk.
- Cook, stirring, until thick.
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